with Australian Gelatin & Collagen Strawberry Matcha
Gluten Free
Easy peasy
2
1.5hrs
If moonlit garden parties, antique dessert plates and perfectly pressed linen napkins had a signature dessert, this might be it. Delicately sweet and beautifully creamy, this Strawberry Matcha Jello combines Collagen Strawberry Matcha with fresh berries and honey cream for a treat that's as delightful to look at as it is to eat.
Nutrition Information (per serve): Protein: 39g Carbohydrates: 28g Fat: 20g
Bloom gelatin by adding approximately 1/2 cup of Australian Gelatin to water and stir until an even texture is achieved.
Heat the milk to almost boiling, then add 1 tbsp honey and Collagen Strawberry Matcha powder, stir to combine.
Add bloomed gelatin, stir until dissolved.
Pour into two molds and then refrigerate for at 1 hour to set.
Meanwhile, whip the cream and 1 tbsp honey to stiff peaks - being careful not to overwhip. Place in a piping bag, then in the fridge until ready to serve.
To serve, turn out the set gelatin onto a plate, pipe the honey cream on top, and top with a strawberry or raspberry.
Bloom gelatin by adding approximately 1/2 cup of Australian Gelatin (80g) to 250ml of water and stir until an even texture is achieved.
Heat the milk to almost boiling, then add 1 tbsp honey and Collagen Strawberry Matcha powder, stir to combine.
Add bloomed gelatin, stir until dissolved.
Pour into two moulds and then refrigerate for at 1 hour to set.
Meanwhile, whip the cream and 1 tbsp honey to stiff peaks - being careful not to overwhip. Place in a piping bag, then in the fridge until ready to serve.
To serve, turn out the set gelatin onto a plate, pipe the honey cream on top, and top with a strawberry or raspberry.
Strawberry Matcha Jello
with Australian Gelatin & Collagen Strawberry Matcha
Gluten Free
Easy peasy
2
1.5hrs
If moonlit garden parties, antique dessert plates and perfectly pressed linen napkins had a signature dessert, this might be it. Delicately sweet and beautifully creamy, this Strawberry Matcha Jello combines Collagen Strawberry Matcha with fresh berries and honey cream for a treat that's as delightful to look at as it is to eat.
Nutrition Information (per serve): Protein: 39g Carbohydrates: 28g Fat: 20g
Bloom gelatin by adding approximately 1/2 cup of Australian Gelatin to water and stir until an even texture is achieved.
Heat the milk to almost boiling, then add 1 tbsp honey and Collagen Strawberry Matcha powder, stir to combine.
Add bloomed gelatin, stir until dissolved.
Pour into two molds and then refrigerate for at 1 hour to set.
Meanwhile, whip the cream and 1 tbsp honey to stiff peaks - being careful not to overwhip. Place in a piping bag, then in the fridge until ready to serve.
To serve, turn out the set gelatin onto a plate, pipe the honey cream on top, and top with a strawberry or raspberry.
Bloom gelatin by adding approximately 1/2 cup of Australian Gelatin (80g) to 250ml of water and stir until an even texture is achieved.
Heat the milk to almost boiling, then add 1 tbsp honey and Collagen Strawberry Matcha powder, stir to combine.
Add bloomed gelatin, stir until dissolved.
Pour into two moulds and then refrigerate for at 1 hour to set.
Meanwhile, whip the cream and 1 tbsp honey to stiff peaks - being careful not to overwhip. Place in a piping bag, then in the fridge until ready to serve.
To serve, turn out the set gelatin onto a plate, pipe the honey cream on top, and top with a strawberry or raspberry.
