Soften the gelatine sheets in water (leave for 10mins).
Heat the lemon juice, sweetener and kiwi fruit in a small saucepan until it’s medium-hot but not boiling.
Use a hand blender and wiz it to get any lumps out.
Lift out and add the softened gelatine to the saucepan and stir until blended.
Add the vitamin C powder and stir in. Check if sweet enough and adjust as necessary.
Pour into a small glass container or I like to put mine in small glasses or shot glasses. Chill for several hours or overnight to set.
Store in the fridge for up to 5 days. Serve as they are or with yoghurt for a vitamin C powered pudding or breakfast.
If you add extra gelatine the jelly will be firm enough to slice. If serving this way, cut a slice of the jelly and top with a blob of whipped cream & passion fruit for an even greater Vitamin C boost.
Ingredients
Directions
Soften the gelatine sheets in water (leave for 10mins).
Heat the lemon juice, sweetener and kiwi fruit in a small saucepan until it’s medium-hot but not boiling.
Use a hand blender and wiz it to get any lumps out.
Lift out and add the softened gelatine to the saucepan and stir until blended.
Add the vitamin C powder and stir in. Check if sweet enough and adjust as necessary.
Pour into a small glass container or I like to put mine in small glasses or shot glasses. Chill for several hours or overnight to set.
Store in the fridge for up to 5 days. Serve as they are or with yoghurt for a vitamin C powered pudding or breakfast.
If you add extra gelatine the jelly will be firm enough to slice. If serving this way, cut a slice of the jelly and top with a blob of whipped cream & passion fruit for an even greater Vitamin C boost.