Video Recipe
These tasty strawberry and cream gummies revive the old classic flavor of sweet strawberries & luscious cream. A perfect way to use up your extra ripe strawberries this summer.
- Makes: 25
- Time: 20 minutes prep, set time
Ingredients
Strawberry Layer
- 1 Pint of strawberries
- 2 tbsp Great Lakes Culinary Beef Gelatin powder
Cream Layer
- 1 cup coconut milk (drinking/carton)
- 1 tsp vanilla essence
- 2 tbsp Great Lakes Culinary Beef Gelatin powder
Directions
Strawberry Layer
- Remove tops from strawberries and place in food processor or blender. Blend on high until completely liquefied.
- Add the strawberry ‘juice’ to a small saucepan and bring to a gentle boil.
- While the strawberry is heating, place the Great Lakes Culinary Gelatin powder into 1/4 cup cold water. Whisk until gelatin powder is dissolved and forms a gummy like consistency.
- Once the strawberry juice has come to a gentle boil, turn off the heat and begin to whisk through a third of the gelatin, whisking continuously until completely dissolved.
- Repeat until all of the gelatin is mixed through the strawberry juice.
- Pour strawberry mixture into molds so that it reaches halfway. Alternatively, line a loaf tin with baking paper and pour strawberry mixture into base.
- Place in freezer or fridge and allow to set. If setting in the freezer, move to fridge once set.
Cream Layer
- Add coconut milk to a small saucepan with vanilla essence and bring to a boil.
- Repeat step 3 from the strawberry layer while coconut milk is heating.
- Once coconut milk has come to a boil, turn off the heat.
- Begin to whisk through a third of the gelatin until it has completely dissolved. Repeat until all of the gelatin has been mixed into the coconut milk.
- Set aside until the coconut milk is warm.
- Remove molds with strawberry gummies from the fridge and top with coconut layer. Return to the fridge or freezer until coconut layer has set.
- Store in an airtight container in the fridge.
- Options: If you have a sweet tooth you can add a touch of your choice of natural sweetener such as honey, rice malt syrup or pure maple syrup to the coconut cream layer. I use a naturally sweet coconut milk so I often leave out the sweetener.
