Bompas and Parr has launched what it believes is the world's first bespoke jelly mould design service as the wobbly substance enjoys something of a renaissance among slow-food revivalists and molecular gastronomists such as Heston Blumenthal.
Victorians used jelly as decorative (and edible) centrepieces for their feasts, while the substance has come into its own as a medium for researching taste.
Bompas and Parr has increasingly been asked to create one-off jelly moulds for special events, and last month worked with leading architects to design a range of moulds - including a jelly St Paul's Cathedral and a jelly airport with jelly planes - which are now being auctioned for charity.
The company will produce quality moulds in any conceivable shape, with prices from £300 depending on scale and technical complexity.
To buy it, call 07944 405193Bompas and Parr