Forest Juice Coconut Cardamom Jellies
Riding the line between a creamy panna cotta and a wobbly jello, these forest juice sweetened coconut and cardamom jellies melt on your tongue. They are gut soothing and cooling in nature, but are delicious enough to be treated as an afternoon treat or a dessert for friends. The amount of gelatin used determines how firm the jellies will be - if you prefer a softer set akin to a panna cotta, use 1/4 teaspoon less gelatin than called for, if you’d like a firmer texture, use 1/4 teaspoon more.
Ingredients
- 1¾ teaspoon grass fed gelatin
- 1⅓ cup full fat coconut milk
- ½ teaspoon ground cardamom, from approximately 8 pods (or more to taste)
- A small pinch of salt
- ¼ cup Rainbo Forest Juice
- Add the gelatin to a small bowl and add ½ cup of coconut milk. Whisk well to incorporate, and set aside for a few minutes to let the gelatin bloom.
- Meanwhile, add the remaining coconut milk, cardamom and salt to a saucepan and warm over medium heat until the mixture is steaming hot. Remove from the heat.
- At this point the gelatin mixture should have notably thickened. Give it another good stir, then pour in the piping hot coconut milk mixture. Add the Forest Juice and mix well to incorporate.
- Pour the mixture into jelly molds, a silicone mold, or a greased rimmed baking pan. Place in the fridge for 3-4 hours to set. Depending on what form you used, you can cut the jellies into small squares.
