Jelly doesn't have to be the refined sugar-filled kind. This Rose Fruit Jelly is proof dessert can actually be good for you (and taste delicious at the same time!), packed with fruit and gut-loving properties.

It's easy to make and even easier to devour.. Using Nutra Organics' Natual Gelatin, you'll get a dose of all-natural protein and collagen with each delicous bite. Serve with a dollop of coconut yoghurt for an extra decadent dessert.

Ingredients

1 punnet of strawberries
600g of seasonal stone fruit, we used nectarine, apricots, plums
1 pomegranate, jewels removed
2x 750 ml bottles of Rosè
500 ml organic apple juice
12 tsp natural gelatin
1/4 cup maple syrup
edible flowers to garnish

method

Bloom gelatin by adding 12 tsp gelatin and ½ cup water in a bowl and mix through. Let sit for a couple of minutes.
Pour the rosé into a large bowl.
Warm the apple juice in a saucepan, once hot remove from heat and allow to cool slightly.
Add bloomed gelatin to warmed apple juice and stir until dissolved.
Slowly add apple juice and gelatin mixture to the rosé. Gently stir through.
Pour into your jelly mould and place in the fridge to partially set. This is so the fruit doesn’t float to the top. This could take 30 mins to 1 hr or more. (We used the mixing bowl for the jelly mould)
Cut and slice your fruit.
When the jelly has partially set, stud in the fruit from the bottom to the top so that the whole bowl is filled with fruit. Continue to set for several hours in the fridge
To serve, dip the mould in warm water for 10-15 seconds. Give it a wiggle, if it slips from the sides it’s ready to turn out.
Decorate with edible flowers.