Happy almost independence day!
I have a crazy few days ahead, but I wanted to pop right in and share a quick post with a recipe that is perfect for forth of July.
The blueberries at the farmer’s market Saturday were so beautiful I just had to make something that featured their fresh juiciness. With independence day just around the corner, getting some white (sorta) and red in it too just made sense.
As much as I enjoy cooked fruit desserts, I appreciate how gelatin ones allow the fruit to keep it’s freshness.
With some kombucha for a bit of probiotic tang, and apple cider for just another layer of fruitiness this just screams summer. It would be a great dish to take to a Forth of July gathering.
To help support Worth Cooking this recipe includes affiliate links to products I use.
- 7 teaspoons gelatin (I recommend this brand)
- 2 tablespoons honey or ¼ cup maple syrup
- ¼ scant teaspoon salt
- 14 tablespoons apple cider (or 12 if you use maple syrup)
- 1 tablespoon vanilla extract or vanilla powder (which we used)
- 1 cup kombucha (use plain or a light colored flavored one)
- 4 cups blueberries
- 2 cups raspberries
- 7 bananas
- Mix together the sweetener, apple cider, and salt. Pour half into a small pot and sprinkle with the gelatin. Let sit until the gelatin is "bloomed" and it let set as you prepare the fruit.
- In a pie pan, mix together the fruit. To do the circles we started with most of the bananas, pushed them against the side, then poured in most of the blueberries and pushed them against the of bananas making a well for the rasperries, then poured most of the raspberries in. Next I started inward with the raspberries and worked towards the bananas adding more fruit and emphasizing the shape.
- Once the gelatin has bloomed add the rest of the apple cider and sweetener. Stir and heat over medium-low/low heat until the gelatin is dissolved. You don't want it to get very hot. Gelatin dissolves at 90 degrees, so not much heat is needed. Make sure it isn't hot, or set aside to cool before adding the kombucha. Add the kombucha and vanilla.
- Pour until the pie pan. Adjust the fruit so that all the pieces are touching the liquid. If you have more fruit add in sparse places so that fruit will be sticking out from the gelatin.
- Refridgerate for 1-2 hours until the gelatin is fully set.
Adapted from my Fruit and Gelatin Dessert.
If you make this, I would love if you shared on instagram and tag #worthcooking so I can see.