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Superfood Camu Camu and Cherry Jello

cherry-heart

This delicious desert is not only tantalizing to the tastebuds and has a luxurious mouth-feel, but it is also good for your body, in particular your brain and spine, immune and nervous system – a neuroendocrineimmune recipe which also stimulates oxytocin when it comes in the shape of a heart. A perfect treat for Valentines day. The nutrient dense foods also are good for your adrenals and gonads to help with potency for sensual stamina and overall good lovin’!

The Apothe-Cherry syrup is full of melatonin – great for soothing the nervous system and helping with sleeping, the rose hips are full of vitamin C and pectin, the camu camu powder has high levels of vitamin C, potassium and antioxidants, the gelatin is so good for gut health – feeding your probiotics and the lining of your gut, remineralising bones, teeth, hair, ligaments, joints (cartilage), nails and blood. The cream as long as it is from grass-fed cows will provide good quality fats for feeding your brain and nerves.

With making jello, unlike other baked desserts the amounts used to not need to be precise. There is a general guideline of using 1 T gelatin to 2 c liquid. Which should be not strayed from too drastically but some people may prefer a softer or harder jello. Also the amounts of fruit, honey, cream and rose-hip and camu camu powders can be increased or decreased to taste.

Method:

cherryjelloPrepare a raspberry syrup by gently heating raspberries in water over low to medium heat. When the liquid begins to boil add the rose hip powder and let simmer 1 minute and turn off the heat. Add the honey and camu camu powder and mix it all together until the honey is completely melted.

Strain out the raspberry seeds. In the meantime bloom the 2 Tablespoons of gelatin in the cherry syrup in a separate bowl for 3 minutes or so.

Add the cherry-gelatin mixture into the hot syrup and make sure it has completely melted. Add the cream and mix in. (You can also leave out the cream if you are dairy-free)

Pour the whole mixture into a heart-shaped jello mold and allow to chill in the fridge for about 4 hours.

To remove the jello from the mold. Turn the mold over onto the serving plate and use a cloth soaked in hot water to gently heat the mold and allow the jello to slip out onto the plate. You will need to keep warming up the cloth with hot water until the jello slips out of the mold. This is best done gently and with patience or the jello will melt too much loosing the shape of the mold.

Notes:
I definitely recommend using the Great Lakes gelatin [1]. This is made from grass-fed cows and is the best gelatin I have come across. The animals have a good life and are not fed grains, antibiotics and other toxic foods which is hard to find in gelatin. They have gelatin from cows or pigs available.