The gel explodes

British culinary wunderkinds and jellymongers Sam Bompas and Harry Parr are known for staging astonishing food events, including a lake made from fruit punch and an inhabitable gin and tonic cloud. They have been making jelly and bespoke moulds since 2007, and served wobbly delights to rockstars and royalty alike.

This film unravels the making process of three architectural and traditional jelly forms, from pouring liquid to melting gelatine and stirring. The finished jellies exude a magical, quasi child-like joy especially when they combust into beautiful, tiny crystal-like pieces