BROKEN GLASS

INGREDIENTS

• 1 box Passion Gelée

• 1 box Piña Coco Gelée

• 1 box Guava Nectar Gelée

• ½ cup coconut cream 

• ½ cup hot water 

• ½ tbsp sweetener of choice

• 10 grams grass-fed beef gelatin

INSTRUCTIONS

Make all three boxes of Gelée as instructed, pour into square moulds, and set in the fridge for two hours. To make the Coconut Gelée, heat coconut milk in a small pot on medium / low until it reaches a simmer. Remove from heat, and whisk in the hot water and gelatin. Allow it to cool, and meanwhile, demould the Gelée and cut into freeform pieces. Set a clean square mould in the fridge and arrange your Passion, Piña, and Guava Gelée. Pour the slightly cooled coconut mixture around the “broken glass” pieces and allow it to set in the fridge for two hours, then “break” and enjoy.