Fruit Jelly and Fruit Mousse

Another gelatin recipe we’ve been having quite a bit lately is real fruit jelly. To get a consistency more like commercial jelly, you can use fruit juice, but we’ve been using the whole fruit.
  • 2 cups blueberries
  • 1 cup black currants
  • 1 1/2 cups room temp water
  • 3 Tbs gelatin
  • 1 tsp vanilla essence
  • small amount of natural sweetener of your choice
If your berries are frozen, get them out a couple of hours beforehand to defrost. 
Put the water in a medium sized pan and sprinkle the gelatin over the top. While it softens, zizz everything else together in a blender or food processor.
Gently heat the water and gelatin until the gelatin is completely dissolved. Add about half to the blender and zizz. Then add the rest and zizz well.
Pour into 4 or 5 dishes and put in the fridge to set. You can put it all in one bowl, but it;s then very tempting to just have another mouthful and another and so on!


To convert the recipe to a mousse, replace the water with 1 cup raw milk or cream and 1/2 cup yoghurt or yoghurt cream. Sprinkle the gelatin on the milk or cream and add the yoghurt to the blender separately.
You can make all sorts of different flavours of mousse or jelly just by changing the fruit around. Strawberry & banana is also nice.
The version in the photo is Berry Mousse with another layer on top of Yoghurt mixed with fermented cream and raspberries. And a little gelatin in that layer too.