The Sunshine Coast Real Food Festival on the weekend was fantastic! We were thrilled to be a stallholder and even more so that I was invited to do a Gelatin Cooking Demo as well. What an opportunity!
Yesterday I showed a group of about 40 people how to make Orange Juice Jelly, and Jaffa Panna Cotta – 2 of my favourite gelatin dishes.
Not only are they healing and nourishing for the body, but also easy and affordable to make and delicious! What could be better?!
I promised the attendees I’d provide the recipes for these, so here they are…
2 cups organic juice (pulp-free, or not if you want fruit/seed texture)
1-2 tbsp pure beef gelatin powder (depending on how wobbly or firm you want it)
Optional: raw honey or other healthy liquid sweetener (I love Hello Honey Australia honey, it’s beautiful!)
1. Pour juice into a medium-large saucepan sitting on the stove, but without turning the stove on
2. GENTLY and SLOWLY sprinkle gelatin powder, from the tablespoon, evenly over the surface of the juice
3. Let it soften for a couple of minutes until gelatin becomes translucent from absorbing the liquid. This process is called ‘blooming’. The thicker the liquid being used, the more of a ‘brainy’ effect will occur!
4. Once all the gelatin seems to have softened turn the stove to a medium-high heat and grab a whisk or fork ready to stir and finish dissolving the gelatin granules as the liquid heats up
5. The gelatin won’t take long at all to finish dissolving. Once it has, remove saucepan from the heat and either pour through a strainer if you think you ended up with some clumps of gelatin, or straight into a container. If making jelly cups for a party, pour into those. If just making a batch of jelly to take serving sizes from later, pour into a large container (glass is best)
6. Place in the fridge to set over a few hours. The smaller the container/s, the quicker the setting process will take, and it’ll depend on how cold your fridge is also.
7. If making jelly cups, pretty-them-up a bit by adding grated or diced fresh fruit and/or a dollop of pure Ayam coconut cream to the top as a garnish and for added flavour and texture
Jelly cups are perfect for school and work lunchboxes and jelly in general is a terrific snack or with part of a main meal. I actually have banana jelly for brekkie every morning along with an egg yolk and some grass-fed lamb or beef mince.
To make fruit jelly simply bloom the 1-2 tbsp to 2 tbsp water (instead of the juice as per recipe above) in a saucepan. Follow blooming and dissolving process then pour into a blender with fruit (banana works great) and set in the fridge as you normally would. Easy! Banana jelly does go brown in the fridge but the soft fluffy texture and taste are not compromised.
To make lollies: simply use 2 cups of liquid to 4 tbsp gelatin powder!
JAFFA PANNA COTTA
1 tsp – 1 tbsp pure beef gelatin powder (depending on how wobbly or firm you like your panna cotta)
400ml 100% pure coconut milk (or cream if you want a thicker, richer result. I use the Ayam brand)
2 tbsp pure organic cocoa powder
2-4 tbsp raw honey (depending on how sweet you want it) (I love Hello Honey Australia honey, it’s beautiful!)
Rind of 1 orange, keep some aside for garnish
½ tsp pure vanilla essence
1. In a small or medium saucepan add 1 cup of coconut milk, orange rind, cocoa, honey and vanilla
2. Whisk to combine
3. Turn the heat off JUST BEFORE the mixture bubbles then leave there for the flavours to infuse
4. In a shallow container add the remaining coconut milk
5. Using a spoon to gently sprinkle the gelatin powder on top of the coconut milk, aim for an even layer completely covering the surface of the milk. This method is called ‘blooming’
6. Let the gelatin mixture rest for about 10 minutes. In this time the mixture on the stove would have infused
7. After 5-10 minutes, heat the mixture on the stove again being careful to not let it bubble, as with before
8. Remove it from the heat and whisk the gelatin mixture into the warmed mixture
9. Once it’s completely combined, pour through a strainer into a large container or individual serving containers then place in the fridge to set
10. It will take 2-3 hours to set depending on how cold your fridge is and size of panna cotta. Cups will take less time than one big container full.
11. Once it’s set, use a knife or spatula to scrape around the edges to make it easier to remove then turn the container/s upside down onto a serving plate until set panna cotta comes out. It has a jelly/pudding-like consistency so it should come out with no breakage if it’s set properly
Alternative you could serve it still in the containers
12. Garnish with remaining orange rind then serve!
There you go, 2 really healthy and easy sweet dishes for you to make and enjoy!
If you live on the Sunshine Coast feel free to grab some of the ingredients from our Primal Pantry catalogue – pretty much all are less than RRP and absolutely all are quality.
If you’d like to grab ALL of my gelatin recipes you can purchase the Sweet Goodness with Gelatin e-book, which contains everything I know about gelatin and all the sweet recipes you’ll ever need so you can make any recipe you come across online, and be creative with flavour combinations for the techniques you’ll learn.
To learn to make loads of other healthy, easy and affordable paleo-friendly dishes book in for a private cooking workshop with me! They are always a lot of fun 🙂
Please let me know if you have any questions about gelatin or paleo living in general feel free to get in touch, I’d love to hear from you!
If you were at the demo yesterday.. thank you for coming and I hope you enjoyed it!
5 Things I’m Grateful For:
1.A fabulous weekend at the Real Food Festival
2.Educating people on the health benefits of gelatin
3.Primal Fitness Class on today, because I can’t wait to play!
4.Roast veggies because they’re just so easy and delicious
5.Forest play time