Here is the result you get when gut health and dinner party combine...
Makes: 6 wobbly jellies (for a firmer set use 2 Tbsp gelatin)
Prep time: 20 minutes Set time: overnight
Wet the insides of 6 moulds with water and place an edible flower into the bottom of each.
Bloom the gelatine by placing the 4 Tbsp of water in a small bowl and sprinkle over the gelatin. Leave to stand while preparing the rest of the ingredients.
Grate the apple (skin on) into a bowl. Set a fine sieve over another bowl and pour in the apple gratings and juice. Press and squeeze the apple gratings until all the juice is out. Juice the lemon, strain to remove any pips, then combine with the fresh apple juice.
Pour 500ml of boiling water into a bowl, add the rice syrup and stir until dissolved. Add the fresh juices, followed by the bloomed gelatin and gently whisk until all dissolved.
Pour 1cm of jelly mixture into the bottom of each mould ensuring the flower is submerged. Place moulds into the fridge to set, this will take between 2 to 4 hours depending on your fridge.
When the first layer of jelly is set pour the remaining jelly into each mould and return to the fridge to set, preferably overnight. Note: if the flowers float to the top (i.e. are on the bottom when the jellies are turned out) this means the first layer of jelly wasn't set enough when the remainder was poured in.
To un-mould the jellies, dip the bottom of each mould into a bowl of steaming hot water for a couple of seconds, place a plate on top and flip them over. If the jelly doesn't immediately pop out lift the mould slightly and gently tease the jelly away from one edge and this should pop it out.
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