Thursday, 15 October 2015

Raspberry and coconut layered jelly (GAPS)

raspberry_coconut_jelly_GAPS
Wobbly red fruit jelly bites with coconut tops

It was the last tray of the fresh raspberries for this year. They were fragrant and aromatic with deep red colour locked the last bites of the summer's sunshine in them. I have decided to make a jelly again from these yummy little fruit and to top with a layer of coconut for decoration and added flavour.

You will need:
150 g fresh raspberries
450 ml water
1 heaped tbsp unflavoured beef gelatin
1 tbsp acacia honey

75 g creamed coconut
200 ml water
1 green cardamom pod
1 heaped tsp unflavoured beef gelatin
1 tsp acacia honey

1. In a sauce pan bring the water to boil.
2. Rinse the raspberries, drain well, then put them in the gently boiling water and cook on low heat for 3 to 4 mins. Take the pan off the heat, let it cool for 2 to 3 mins.
3. Pour the fruit through a sieve, mash the fruit, work in a circular motion until only the seeds remain in the sieve.
4. Mix the gelatin powder with a little water, stir to dissolve, then add to the raspberry.
5. Let it cool back a little more, to room temperature, then stir in the honey. Dissolve, mix thoroughly.
6. Pour the jelly into a square glass container, let it cool down completely before placing it into the refrigerator to set, 2 hours at least.

When the raspberry jelly is set prepare the coconut jelly top:

7. Boil the water with the cardamom, add the creamed coconut, stir to dissolve. Just before it would reach boiling point again, take the pan off the heat. Discard the cardamom. Immerse a hand blender and blend for a few seconds to make a smooth milk.
8. Mix the gelatin powder with a little water, stir to dissolve, then add to the coconut milk. Let it cool down to room temperature.
9. Add the honey and stir to dissolve. Let the mixture cool down completely.
10. Take the raspberry jelly out of the fridge. Gently pour the coconut milk on the top (use a spoon to help with the smooth pouring). Put the glass container back into the refrigerator for an hour.
11. When the coconut milk has set cut the layered jelly into bite sized pieces. Share and enjoy!

Tip: For VEGANS use algae, agar-agar or carrageen instead of gelatin, and maple syrup instead of honey.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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