Raspberry Cream Jellies

Raspberry cream jellies by Sugar Free Food NZ

Ingredients

240 ml cream - you can use coconut milk or cream to make these dairy free   
200 grms fresh or frozen raspberries
40 grms Sweetnz Premium or Classic Blend
60 grms gelatin powder
240 ml  water
2 full squirts Sweetnz Raspberry Liquid Stevia
2 full squirts Sweetnz Vanilla Liquid Stevia
A squeeze of lemon juice (optional)

Method:

To bloom the gelatin take two small containers and put 120 ml water in each and slowly sprinkle 30 grms of gelatin onto each container of water.  Leave to bloom whilst preparing the other ingredients, stir often if you can this make the gelatin, very light and easily dissolved in the warm liquids

Place the raspberries in a small saucepan and heat gently while smooshing with your spoon to release the juices, add the Sweetnz blend and stir to dissolve, add Sweetnz Raspberry Drops and stir.

Strain through a sieve to remove seeds, add a squeeze of lemon juice.
Make sure you have about 240 ml of liquid if not top up with a little water.
Return to the pan and  heat gently, add one of the bowls of gelatine and stir until the gelatin is dissolved. Keep this very slightly warm - in other word don’t let it cool so much that it sets.
In a separate pan, add the cream and heat to a gentle simmer. Add 20 grms of Sweetnz blend and stir until dissolved, then add the Sweetnz Vanilla Drops.
Whilst still warm add the other bowl of gelatine and stir until dissolved.


    Set your jellies mould out on the bench (I just used an ice cube tray and the silicon ones are much easier to get the jellies out - $2 from Kmart).

    Pour your raspberry mixture into a jug to make pouring easy.  I use washed and sterilised containers used for putting water into your iron, they pour much easier.)

    1. Pour your raspberry mixture into your moulds to fill them about half way up and place in the freezer for a minute or two  to set. (Do not leave to freeze)
    2. Meanwhile pour your cream mixture into jugs (this should still be just warm about blood temperature)
    3. Once your bottom layer has set, gently pour your top layer over and either refrigerate to set. (you can also put them in the freezer again just for a minute or two, to speed up the setting process).

    Jellies should be fully set after about 4 hours. Store, in a container, in the refrigerator for up to 2 weeks.