Keto Raspberry Rosewater Jelly

I'm obsessed with jelly, but I really don't like the taste of the diet sugar free ones, and it's not something I can share with my toddler if he wants a taste. I pulled out my gelatine and came up with this.These are light jellies, and the flavour may be more subtle than you are used to, so feel free to adjust things. Be careful how much acid you add in, the more acidic a liquid is, the less effective gelatin is. Now remember, this is not a no carb jelly, but it's totally worth it in my opinion. If you like a softer set jelly, you can, of course, reduce the gelatin amount. For a more firm set, increase it. I actually made a second creamy jelly later and set cubes of the raspberry jelly in it, which is what you see in the picture.

INGREDIENTS

• 4 teaspoons gelatine powder 
• 3 tablespoons of natvia or other sweetener 
• 630 - 670 ml water approximately 
• 100g raspberries 
• 1 tablespoon lemon juice 
• 2 teaspoons of rosewater 

METHOD

Bloom gelatin in 125 ml of cool water. Meanwhile, place raspberries in a pot with 250ml water and gently heat until the raspberries break down. Strain pulp into a measuring jug to remove the seeds (If you want the jelly to be clear, do not push the pulp through the strainer. If you don't mind and want to get your moneys worth out of those expensive and delicious morsels, push away!) Mix the gelatin into the raspberry juice. If the raspberry has cooled down too much and the gelatin doesn't melt, just heat the liquid until the gelatin dissolves. Stir in the sweetener, lemon juice and rose water. Add enough water to reach 700ml volume. Taste and add more sweeter, lemon or rose water if desired. Put in a mold in the fridge until set, usually about 4 hours. Serve with cream, or cut into small cubes and set in a creamy jelly for a jelly cake.