Ingredients
1 cup Strawberries, Plus Sliced Strawberries For Garnish
1 cup Blueberries
2 Tablespoons Gelatin Powder
1 cup Cold Water
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
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puree the strawberries and blueberries in a blender. pour the pureed fruit into cups, filling each cup halfway. place gelatin powder into a large bowl and add in the cold water. stir well. then place the bowl into the microwave and heat on high for 1 minute. mix well using a fork. pour the gelatin water into the cups with the fruit puree (almost filling each cup to the brim) and mix well. leave in the fridge to set for 3-4 hours. serve with a few slices of strawberries as garnish.