Trifle Jelly

It’s Christmas time! After shifting three times in the last two months, we have finally settled in our new home in Marlborough and have the house set up for Christmas cooking. Aaaaah 🙂

I am not a big trifle fan, however it is my sister’s Christmas tradition to make a trifle every year, and she has decided this year will be no different despite a real food Christmas spread free of all the nasties.

Gluten, dairy, refined sugar free, nut, soy, egg free, paleo.

 

Ingredients:

2 1/2 cups water

1 cup fresh or frozen raspberries / a mixture of berries (or whatever flavour you like)

2 Tbs gelatine (I recommend Great Lakes which is free of sulphites)

Optional – sweetener such as honey or rice syrup

 

Directions:

1. Sprinkle gelatine over water, whisk well (ensuring there are no lumps), then bring to the boil until completely dissolved.

2. Mix fruit and water mixture and puree until smooth. Add sweetener to taste (I used somewhere between 1 – 2 Tbs).

2. Sieve to remove pips etc, then pour into a mould to set for at least 4 hours.

x Aunty Bee

 

Jelly

 

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