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Gunpowder Gelatine

Prep Time10 mins
freezing30 mins
Total Time10 mins
Course: Dessert
Cuisine: Keto International
Keyword: Gelatine
Servings: 1

Ingredients

  • 1 bag rose-hip tea with hibiscus
  • 1 tbsp coconut oil cold pressed
  • 1 tbsp stevia blend sweetener
  • 200 ml (1 cup) filtered water
  • 1/3 tsp Ceylon cinnamon powder
  • 1 pinch black pepper
  • 1/4 tsp turmeric powder
  • 2 tbsp lemon juice organic
  • 1 tbsp beef gelatine grass-fed, powdered
  • 3 fresh mint leaves for decoration

Instructions

  • Place the teabag in a small saucepan. Add stevia and coconut oil. Pour in 200 ml boiling water and cover with a lid or a plate.
  • Mix gelatine with 2-3 tbsp of cold water and add it to the tea. bring it to a boil so that the gelatine dissolves. Set it aside for 10 minutes to cool down a bit and then mix in Ceylon cinnamon, turmeric and a pinch of black pepper. In the end, add lemon juice.
  • Pour in a dessert glass or gelatine mould and freeze for 30 minutes before serving. Alternatively, refrigerate for 3 hours. Decorate with fresh mint leaves or add them to the gelatine before pouring it into a mould.

Notes

You can use whole dried rose hip fruits for tea preparation but then the colour will not be intensive. In this case, use 1 tbsp of dried rosehip and boil it for 10 minutes in 250 ml water. Strain and then prepare the gelatine as described in the recipe.