Step 1

Add lemon juice and water into your bowl, then sprinkle gelatine over the top. Try to avoid the blades and sprinkle directly onto the liquid. Sit for 2 minutes. This step is called blooming at it will prevent you getting lumps.

Step 2

Add all remaining ingredients, adding less honey/sweetener to begin with if you desire.

Step 3

Blend for 4 minutes on low speed (speed 3 for a magi mix and thermomix) at 70c for 4 minutes.

Step 4

Blend for 1 minute at 70c at the top speed (speed 18 for magi, speed 10 for thermomix). Taste, add extra honey/sweetener if you like and blend through for 15 seconds if you do.

Step 5

Pour into moulds or a small tray lined with baking paper. a loaf tin or a15cm square tin is perfect- just line with baking paper or it will stick.  Set in the fridge for 1 hour.

Step 6

Remove from moulds (or if using the lined tray remove and slice into small squares) then store in an airtight container in the fridge for up to 5 days. These are freezer friendly too.

Step 7

Add all ingredients expect the gelatine to a blender and blend for 1 minute or until completely smooth. If you don’t have a blender use an immersion or stick blender.

Step 8

Transfer the blended mixture to a heatproof bowl (I prefer a small stainless Steele or glass bowl). and sprinkle gelatine over the top. Stand for 2 minuets.

Step 9

Meanwhile, add 2 cm of water to a small saucepan and bring to the boil. Recude heat to a simmer then place the heatproof bowl to sit on the saucepan. The bowl should not be touching the water- this is important to preserve the antioxidants in the berries. Gently heat, whisking throughout, until you reach approx 70c. Ideally use a candy thermometer but if you do not have one then heat until everything is completely liquid and the mixture becomes quite thin. You do NOT want to reach a simmer.

Step 10

Pour into moulds or a small tray lined with baking paper. a loaf tin or a15cm square tin is perfect- just line with baking paper or it will stick.  Set in the fridge for 1 hour.

Step 11

Remove from moulds (or if using the lined tray remove and slice into small squares) then store in an airtight container in the fridge for up to 5 days. These are freezer friendly too.