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How to make gut loving Broth Jelly

On long, hot summer days…broth jelly is a super soothing, cooling alternative to warm broth and makes a perfect addition to salads + snacks. Think of it as the ‘protein element’ and reap the digestive + collagen boosting benefits of broth…in a slightly more solid (albeit wobbly) form.

You might be surprised that gelatin itself has numerous health benefits to add to the mix and that we can consume gelatin by eating a lot more than just processed desserts . A type of protein derived from collagen, gelatin is found in animal parts that provide us with important amino acids, the ‘building blocks’ of proteins. Gelatin is naturally found in bone broths but for this recipe, we also add it to create the jelly texture. The main benefits of gelatine come from the amino acids like glycine that strengthen the gut lining and therefore lower inflammation. Glycine also helps improve joint, cardiovascular, cognitive and skin health.

You will need:

1 x 500ml jar of Classic Chicken Broth or Classic Beef Broth

2 x leaves of gelatin (titanium strength)

How to make:

1. Soften the leaves of gelatin in cold water for 5 mins or so.

2. Prepare a container for a mould by light even spray of a spray oil of your choice. We used a mini loaf tin for our jelly molds but you can use anything that is similar in shape.

3. Remove broth from the fridge and remove as much of the fat from the top –reserve in a small container in the fridge and use to roast potatoes!

4. Heat half of the broth in a small pan. Bring to the boil and stir in the gelatin until dissolved.

5. Pour in the rest of the broth and mix well. Pour stock into your prepared molds and refrigerate until set (around 1 hour minimum).

6. Very gently turn jelly out onto a board and slice into cubes.

Recipe + images by Samantha Mackie

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