I have have been picking blackberries so often that when I close my eyes, I see them dance before me! Between a few scratches, getting tired out, and getting behind in other household duties, I wondered if it was going to be worth the trouble.
And then…I made this recipe.
I decided it’s worth it! This Honey Sweetened, Blackberry Cream Gelatin is an intensely blackberry flavored, honey permeating, creamy treat. It’s such a glossy, dark red, beautiful treat that tastes wonderful!
While we are on the topic of gelatin, I wanted to mention that there is no need for jello! Throw those cheap, sugar laden boxes away. Instead, make gelatin treats using plain gelatin, fruit juice, cream, frozen berries, sliced bananas, etc. It’s easy to make and has certainly worked well for me. It would also be the perfect thing to send in packed lunches. By the way, I hope that you all are coming up with a lot of Nourishing Portable Food recipes and tips for the carnival next week! It’s been so good for me even knowing it’s coming up, because I have realized that so many of my everyday recipes could easily become “portable”. I am looking forward to hearing what you all have to share as well.
Speaking of portable food, this recipe would be a special treat to find in your lunch pail!
Blackberry Honey Cream Gelatin 4-6 servings
For this recipe to be a success, fresh juicy berries are a must! To get that intense blackberry flavor, I have strained the blackberries through a sieve, leaving the flavorless seeds and pulp behind.
3 tablespoons water
2 1/2 teaspoons gelatin
4-6 cups of blackberries, pureed in blender or food processor, and stirred through a fine sieve to reach 1 1/2 cups of blackberry juice. Make sure that you are thorough in getting all of the juice out of the pulp so that you don’t waste any of it.
1 cup of coconut milk, or coconut milk tonic, or cream or half and half
1/3 cup of honey
1 teaspoon vanilla extract
1-Put the water in a small bowl and sprinkle the gelatin over it. Leave for at least 5 minutes to completely dissolve
2-In a pan on the stove top, bring the honey and coconut milk, coconut milk tonic, cream or half and half to a boil.
3-Combine the gelatin mixture with the honey and honey/milk mixture in a medium size bowl. Stir for one minute or until gelatin is completely dissolved.
4-Add the vanilla extract and the strained blackberry juice, and mix thoroughly. Pour into 5-6 ramekins (it’s also very pretty in glass ice cream bowls). Cool in refrigerator for at 3-5 hours or overnight, until set.
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