GFCF/ Soy-free/ SCD/GAPS/Low oxalate
Gelatin Hearts are finger gelatin that you can pick up and eat with your fingers. It is two layers of gelatin with a strawberry heart in the middle.
Read instructions and get ingredients for everything ready. Start with the White Gelatin.
For gelatin, use a good quality gelatin from pasture-raised cows. If you are using gelatin packets, please note they are often 2 teaspoons rather than1 tablespoon so you will want to measure the amount.
Delicious with no added sweetener. Use honey or no sweetener for SCD/GAPS.
White Gelatin Layer– Coconut Gelatin
Ingredients
- 1 cup Water
- 1 cup coconut milk or cream
- 2 Tablespoons gelatin (use grass-fed type such as Bernard Jenson’s), plus 1 teaspoon additional if you want them thicker.
- 1 Tablespoon honey or sweetener of your choice
- ¼ teaspoonVanilla extract
Directions
Put 1/2 cold water in a 1-quart bowl
Sprinkle gelatin on water and let it dissolve.
Add 1/2 cup of boiling water – pour slowly, let sit, then stir well.
Add coconut milk, honey and vanilla.
Pour into bottom of flat-bottom pan 9 x 13 inches or two smaller pans (no greasing needed), and place in refrigerator to set.
Cut strawberries while white layer sets. Wash, destem, and cut strawberries in half. Cut a small V into the top of the strawberry to accentuate the heart shape if needed. Once white layer is set, place strawberry on top. The sticks in the photo are simply a guide for me to keep them lined up (do whatever is easiest for you).
Make Fruit Gelatin next. See assembly instructions for how to complete the layers.
Fruit Finger Gelatin
For the juice for this recipe, any type will work, fresh squeeze or bottled. A clear (not cloudy) juice is best in order to see the strawberry heart. Some good pink juices are homemade watermelon or strawberry juice). The juice used in the photo is black cherry.
Ingredients
- 1 cup of water
- 3 Tablespoons gelatin (plus one teaspoon if you want them on the firmer side)
- 2 cups juice
Directions
Put 1/2 cold water in a 1-quart bowl
Sprinkle gelatin on water and let it dissolve.
Boil 1/2 cup of water, add 1 cup of fruit juice and heat until just about boiling – pour on top of gelatin slowly, let sit, then stir well. Add the second 1 cup of fruit juice and stir.
The sweetness of the gelatin depends on the juice. If your juice is more on the sour side, you may want to add a bit of sweetener of your choice – 1 Tablespoon should do the trick. If it’s a sweeter juice but it tastes too “watered down,” reduce the amount of boiling water and replace it with more fruit juice (that you heat along with the water).
Assembly
Pour on fruit gelatin covering about 1/3-1/2 of the strawberry. Let set in refrigerator 20 minutes. Note: if you pour it all at once, the strawberries will float and it will not work.
Keep the extra liquid gelatin on the counter so it does not set. After about 20-30 pour remaining gelatin to cover strawberries.
Very cute. However, the directions at the end…I don’t understand them. Also, there sticks in the 1st picture but no mention of them in the directions. What are they? Are they needed?
Thanks Jennifer. I fixed the directions based on your questions. Let me know if it makes more sense now. The sticks are simply guides for the strawberries (not necessary). The assembly of the fruit layer needs to be done in two steps – pour half the fruit gelatin, let set, then cover with the rest. If you pour that all at once, the strawberries will float. Let me know if you have other questions. Julie
Thank you!!!
Julie, isn’t gelatin high glutamate?
I thought that you had to be cautious about gelatin consumption on a low oxalate diet because glycine promotes oxalates. Was I miss-informed? I would love to be able to make my little ones jello again they used to love that stuff!
Hi, Julie !
I was excited about this recipe and my mom made it with my daughter yesterday!
It ended up more along the consistency of gummy candies ~ very very rubbery chewy! My mom recommended halving the amount of gelatin. Have you gotten this response from anyone else?
Try taking it down by one tablespoon each recipe. I’ve made some slight changes since the last time I made this (and have updated the recipe). I’ve decreased the gelatin a bit and it’s a better texture I think. After making this a number of times now, it seems for finger gelatin that about 1 Tablespoon of gelatin per cup of liquid (maybe plus a bit more) offers the best texture. Thanks for your experience and feedback!