Two Layer Strawberry Jelly, No Added Refined Sugar
Sweets and drinksChilled DessertsEurope and North America15 minutes preparation, 30 minutes cooking, plus 4 hours chilling
This sets into cups with a diagonal line across the middle, one layer white and one pink. The difficulty is patience, since pouring before the bottom layer sets lets the two run together.
Tilt the cups when pouring the first layer to get that clean diagonal. The milk layer needs a full 2 hours in the fridge before the strawberry layer goes on. Soak the gelatin in boiling water for 15 minutes to dissolve, then split it between the two layers.
This batch weighs about 739g, at roughly 166 calories per 100g.
Method
Put 300ml fresh cream, 200ml unsweetened oat milk and 45g kOBE Monk Fruit Blend in a pot and cook over medium heat, stirring, until it almost boils.
Rinse the strawberries, halve them, blend them with a little water and strain, keeping the juice and discarding the pulp.
Stir 14g gelatin powder into 2 tablespoons boiling water, leave it for 15 minutes to dissolve, then stir until smooth. Split the gelatin mixture into 2 parts.
Stir one part of the gelatin into the cream and milk mixture.
Tilt the small cups, pour in the milk and gelatin mixture, then chill for 2 hours to set.
Stir the remaining gelatin into the strawberry juice, pour it over the set milk layer and chill for another 2 hours before serving.
Tips
Tilting the glass while the first layer sets gives an attractive diagonal line.
Let the milk layer set a full 2 hours before the strawberry layer goes on so the two do not run together.
Bloom the gelatin a full 15 minutes and stir until it fully dissolves for an even set.
Strain the strawberry liquid through a sieve and discard the pulp so the top layer stays clear.
Divide the gelatin into two portions the moment it dissolves, since it sets solid in the bowl as it cools.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.