INGREDIENTS:
- 2 cups Olive~Me & Co White Cranberry Pear Balsamic
- 2 tablespoons unflavored gelatin
- 1 cup fresh fruit* (chopped into small pieces) or small berries
- 1 teaspoon Olive~Me & Co Blood Orange Olive Oil
DIRECTIONS:
- Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant dish (or split it into small molds)
- Arrange the cut up fruit in the dish(es).
- In a small bowl, sprinkle the gelatin over 1/4 cup of White Cranberry Pear Balsamic and allow to sit.
- In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer. Remove from heat and add in the “bloomed” gelatin.
- Stir constantly until there is no sign of the gelatin remaining, and the mixture is completely clear.
- Pour the mixture into the oiled molds and refrigerate until set (at least 4 hours).
* try cranberries, pears, bananas, blueberries, strawberries, raspberries, oranges, blueberries, cherries
