Today’s super-simple and quite eye-catching bit of naturally good snack -meets- art is a very yummy fruit juice jello made better with some coconut milk! Worth noting that these gems are gluten-free, sugar-free, Paleo & SCD friendly, if you are looking for something right for specific plate!
To make these hearts… you need :
a heart cookie cutter (or 5, as I had on hand!)
a 32 oz. bottle of unsweetned cherry juice (you can use grape if it is easier for you to find, your hearts will be more dramatic)
a 14 oz can of light coconut milk. You can use fresh coconut milk, but be prepared for it to possibly seperate when the jello becomes jello.
6 envelopes of Knox gelatin unflavored, or the equivalent in another brand.
Also, if you want to amp this up a bit, you can add 1 tbs of honey and 1 tsp of vanilla to the coconut mix, so if you have that on hand, bring it on out.
I used a 13″ X 9″ , fairly deep cake pan for this. Nothing fancy. you can use a deep cookie sheet or another type of pan, as long as it has depth enough to hold the jello layers without it spilling everywhere in your house!
To make the jello hearts:
1. In a small pot, heat up 3 of the 4 cups of juice. Bring this to a boil.
2. Pour the ramaining 1 cup of cold juice into a large metal or ceramic bowl that is heat-safe.
3. Add four packets of the gelatin to the cold cherry juice. This will sit for a minute and will look quite strange. (You’ll need to see it to know what I am talking about!)
4. Once the juice has boiled, pour it into the bowl with the gelatin and cold juice. I whisk this a bit and then let it sit for a few minutes to fully dissolve the gelatin. (*Do not walk away or this will start turning to jello!)
5. Pour this into your pan. I give the pan a few taps on the table to pop any bubbles. This goes in the refrigerator for about an hour.
6. When that layer is well-turned into jello, you will repeat the same process, pouring about 1/4 of the coconut milk into a bowl and adding 2 packets of gelatin this time to the cold milk while you heat the remaining coconut milk on the stove.
7. When the coconut milk is warm, add a tablespoon of honey and a teaaspoon of pure vanilla extract if you would like. (It is really good!)
8. Pour the hot coconut milk on top of the very oddly crumbly and lumpy mix of cold coconut milk and gelatin. Definately whisk this well, and let it sit for a few minutes to melt all the gelatin.
9. Pull out your pan of well-congealed cherry jello and layer this straight on top. Tap it a few times on a table to shake out bubbles.
10. Back to the fridge it goes for several hours.
To create the hearts themselves, I put the whole pan in the freezer for a few minutes to get things very cold. Then, I cut out hearts with a cookie cutter the same way you would cut cookies from dough.
Keep them in the refrigerator until you serve them.
These are as fun to look at as they are to eat…! Enjoy! xoxo Dana
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