Nutritive Information160 Calories
- 4 cups fresh blueberries (or frozen)
- 1/4 cups balsamic vinegar
- 4 tablespoons gelatin
- 1 cup water
- In a pot over medium heat, combine blueberries and balsamic vinegar. Bring to a simmer, and cook for approximately 10 minutes, stirring occasionally, until the blueberries are soft and have cooked through (may take a little longer if starting from frozen). Remove from the burner.
- If you have an immersion stick blender, use it to puree the blueberries until completely smooth. Otherwise, allow to cool slightly before transferring to a food processer, puree, then return to the pot. (Can also use a high powered blender like a Vitamix or Blendtec).
- Bloom the gelatin. Pour 1 cup of water into a bowl with a large surface area. Sprinkle the gelatin over the water, making sure it all gets wet (if there are any dry spots, stir it gently, and if it has soaked up all the water but there’s still dry spots, add a little bit of water). Let sit for 5 minutes.
- If blueberry mixture has cooled, reheat until warm but not boiling. Remove the pot from the heat. Stir in bloomed gelatin, until completely dissolved.
- Transfer blueberry mixture to a 11″x13″ Pyrex pan (or equivalent shallow dish). Allow the mixture to come to room temperature. Then place in the fridge to set.
- The gelatin should take approximately 2 hours to set. You can cut fun shapes out of the gelatin using aspic cutters or just cut it into squares. Store in the fridge in an airtight container for up to 2 weeks.