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| Prep Time | 40 min |
| Passive Time | 4 h |
| Servings |
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Ingredients
For Blueberry Jelly:
- Cooking spray (nonstick)
- 2 packets Gelatin (unflavored)
- 300 g Blueberries (frozen)
- 60 g Sugar
- 1 tsp Lemon(s) juice
- pinch of Salt (kosher)
For Raspberry Jelly:
- 2 packets Gelatin (unflavored)
- 300 g Raspberries (frozen)
- 60 g Sugar
- 1 tsp Lemon(s) juice
- pinch of Salt (kosher)
For Yogurt Jelly:
- 2 packets Gelatin (unflavored)
- 120 g Sugar
- 480 g Yogurt
- 400 ml Milk (whole)
- 1 tsp Lemon(s) juice
- 1/2 tsp Vanilla
- 1/4 tsp Salt (kosher)
Ingredients
For Blueberry Jelly:
For Raspberry Jelly:
For Yogurt Jelly:
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Instructions
- Coat two 20/20/5 cm baking pans with cooking spray; wipe out excess. Set aside.
- In a small bowl, sprinkle two envelopes of gelatin over 120 ml cold water. Let stand for 5 minutes. In a small saucepan, combine blueberries, 60 g sugar, 1 tsp lemon juice, a pinch of salt and an additional 120 ml water. Cook and stir over medium heat until sugar is dissolved. Bring to boiling then reduce heat and simmer, uncovered, for 3 minutes or until blueberries have partially broken down. Remove from heat. Add gelatin mixture to blueberry mixture, stirring to dissolve. Strain mixture through a fine-mesh sieve. Pour into one of the prepared pans. Repeat process using frozen raspberries. Chill pans, covered, 8 to 24 hours.
- Coat a 33/22/5 cm baking pan with cooking spray; wipe out any excess. Remove the fully set berry mixtures from the refrigerator and chop into roughly 1,5 cm pieces. Gently toss all the pieces together in the prepared baking pan and place it in the refrigerator.
- In a medium saucepan, sprinkle the remaining three envelopes of gelatin over 120 ml cold water. Let stand 5 minutes. Cook and stir over medium heat until gelatin dissolves. Add 100 g sugar. Cook and stir until sugar dissolves. Whisk in yogurt, milk, remaining 1 teaspoon lemon juice, the vanilla and 1/4 tsp salt. Pour mixture over the berry cubes. Chill, covered, 4 hours or overnight. Cut into squares to serve.
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