Matcha Mint Cream Jellies

1. 1

   Lightly grease and line a small tray at least 3cm in height with cling wrap to stick.

2. 2

   Mix gelatin and water together in a bowl, you'll find the gelatin will clunk, keep mixing and breaking apart the chunks until smooth.

3. 3

   Add the matcha, lime juice, rice malt syrup and mint (I love how the mint flows to the top like green confetti).

4. 4

   Pour gelatin mixture into your tray. Allow to set for at least 15 mins in the fridge.

5. 5

   Shake coconut cream in tin well to disperse natural layering and mix into gelatin. Pour cream layer over partly set matcha jelly.

6. 6

   Return tray to fridge for an hour. Remove jelly from tray using cling wrap for leverage and cut into squares.

7. 7

   Note: Jellies need to stay refrigerated. I have accidentally left gelatin out on the bench for half an hour on a hot day and found them almost melted. Consume within one week.

* Per serving · 4 servings · Values may vary.