Made with fresh ingredients, a gluten-free light version of a classic recipe (adult version with wine included too!)
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
Have you taken a good look at what’s in commercial packets of fruit Jell-o? They say no artificial sweeteners but also make one that’s sugar free. Artificial flavor, color, and lots of sugar. What are those chemicals doing to our bodies and more particularly the kid’s bodies? I haven’t used one in several years.
This recipe goes back to the basics of fruit juices set with packaged gelatin(e). One of my English cookbooks has fruit set with sweetened wine. It was delicious, but even though I would happily drink a glass of this wine, in a jelly (the English name for the dish, this is not jam) it was too strong. Make this just with fruit juices, and check that the juices have as many real ingredients as possible and have high fruit content, not just flavored water. Think of various berry juices with raspberries, peach juice with nectarines, and mango juice (I love the Best brand from Egypt with 50% juice) with fresh mangoes (not frozen, I thought they were horrible). If you use wine, you have to use a wine you like the taste of in the glass, like a Moscato, Prosecco with bubbles, Reisling, fruit wine, or even one of the small bottles of champagne.
Basic proportions for 4 generous ramekins, custard cups or cocotte dishes: