Dessert
Summer berry jelly with cream
Set with leaf gelatin and nothing else, so it holds its shape without the sugar that a jelly normally depends on to do it.
5gnet carbs
14gfat
3gprotein
160kcal
Per serving190 minServes 4
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Ingredients
For the whole dish · serves 4
- Mixed berries8½ oz
- Heavy cream4 fl oz
- Leaf gelatin½ oz
- Granulated erythritol¾ oz
- Lemona squeeze
- Waterabout 1 1/4 cups for the batch
Method
6 steps · 190 minutes
- Soak the gelatin leaves in cold water for 5 minutes until they go floppy, then squeeze them out hard.
- Warm a third of the water with the erythritol until it dissolves, then take it off the heat before the gelatin goes in.
- Boiling gelatin destroys its setting power. This is the only way this recipe fails.
- Stir in the rest of the water cold, plus the lemon, then pour it over the berries in glasses.
- The fruit will float at first and settle as it cools. Stirring it once after twenty minutes distributes it.
- Three hours in the fridge. Pour the cream over unwhipped at the table rather than setting it in.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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