1 cup raspberries (fresh or frozen)
1 tsp vanilla paste or extract
1/2 cup of maple or rice malt syrup
400 ml can coconut cream
1. Bloom the gelatin by adding 1 cup of water to 1/2 cup of gelatin, let sit for a few minutes to absorb the liquid.
2. Place coconut cream, raspberries, vanilla and maple syrup into a sauce pan over a medium heat until gently simmering.
3. Pour the mixture into a heatproof blender along with the bloomed gelatin and Berry Immune. Blitz to combine and emulsify the berries.
4. Pour into silicone moulds and refrigerate for an hour or until set.
Note: you can also substitute the coconut cream for almond milk or even orange juice!