Peach and mango Easter gummies [refined sugar free]

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Stir the gelatin and the water together in a small bowl. Let it sit for 5 minutes; it will bloom (expand and become ‘rubbery’).

Step 2

Microwave the peaches with the mango nectar in a large glass bowl (like a Pyrex mixing bowl) for about 5 minutes at 90% power. You can stop half way and give it all a stir but this is optional. The mixture should be bubbling at the end of the cooking time (this is important in order to blend in the gelatin properly).

Step 3

Carefully take the bowl out of the microwave and strain about half of the nectar off and discard. Stir the rice malt syrup into the peaches and remaining nectar.

Step 4

Carefully pour the peaches with nectar into a Nutribullet (or another blender) and blitz until smooth. Add the bloomed gelatin (the fruit mixture still needs to be hot for the gelatin to incorporate properly) and blitz again until smooth. The mixture will be a little lighter and runny.

Step 5

Pour into molds or, if you don't have any, a 10 x 15 cm square glass dish. Place in the fridge to set for 1 hour. Cut into squares, if you haven't used molds. Store in the fridge in an airtight container for up to 1 week.

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