It has been a long time since I have shared a new recipe with you. I needed inspiration, so I took a couple of courses from the Light Cellar. That coupled with meeting Meghan. With apron on and kitchen aglow, I have been creating and cooking up a storm. So, this is the first of several new recipes coming your way.
Gelatin — that mysterious “food” that wiggles and jiggles, and always puts a smile on everyone’s face, child or grown-up. I bought beef gelatin but hadn’t used it until I took “Hello Gello” from Appa Ness at the Light Cellar. Since then I have revamped our family holiday favourite and made real mashmallow! I’ll share that experience in the next couple of weeks.
Cranberry Raspberry Holiday Gello
- 1/2 cup cold water
- 2 scoops 20 g Vital Proteins [TM] Beef Gelatin
- 1 cup freshly squeezed lemon juice organic, if possible
- 1/2 cup hot water
- 1 1/2 teaspoons cranberry powder or make cranberry tea
- 2 cups organic whole berry cranberry sauce
- 10 oz 285 g frozen organic raspberries
Sprinkle gelatin over 1/4 cup cold water, and let sit until thick.
Meanwhile, put lemon juice, 1/2 cup water and cranberry powder into a small saucepan. Heat until boiling.
Add thicken gelatin. Whisk until dissolved.
Stir in cranberry sauce and frozen raspberries. Let set slightly on counter before putting into mold.
Lightly oil gelatin mold. Pour cranberry-raspberry mixture into mold. Place in refrigerator until gelled -- usually a couple of hours.
Invert mold onto serving dish. Top with whipped cream or Coco-Whip. Enjoy with your holiday dinner as a side complement or as a dessert -- lovely either way.
Need it to be sweeter? Start by adding 1 tablespoon honey. Or if you are low carb, use a couple of drops of stevia or monk fruit.
Try a couple of drops of food-grade lemon essential oil for a variation.