Matcha Mint Cream Jellies

• 3 gelatin tbspn of beef, grass fed, sustainably raised
• 1 cup hot water
• 1 matcha powder
• 1 lime juiced
• 1 handful mint finely chopped
• 1 tablespoon malt syrup rice, or honey

1. Lightly grease and line a small tray at least 3cm in height with cling wrap to stick.
2. Mix gelatin and water together in a bowl, you'll find the gelatin will clunk, keep mixing and breaking apart the chunks until smooth.
3. Add the matcha, lime juice, rice malt syrup and mint (I love how the mint flows to the top like green confetti).
4. Pour gelatin mixture into your tray. Allow to set for at least 15 mins in the fridge.
5. Shake coconut cream in tin well to disperse natural layering and mix into gelatin. Pour cream layer over partly set matcha jelly.
6. Return tray to fridge for an hour. Remove jelly from tray using cling wrap for leverage and cut into squares.
7. Note: Jellies need to stay refrigerated. I have accidentally left gelatin out on the bench for half an hour on a hot day and found them almost melted. Consume within one week.

beef, water, matcha powder, lime juiced, handful mint, malt syrup rice

Taken from www.yummly.com/recipe/Matcha-Mint-Cream-Jellies-1687979 (may not work)