Add your favourite berries in a bowl. I recommend mixed berries including cranberry.
Boil it for 5-10 minutes for the juices to be released.
In a bowl with a surface area of about 10cm, put the room temperature water and then gently sprinkle over the gelatin. Make it fall like light snowfall, as the idea is to prevent lumps forming. If they do, you need to start again or have lumpy jelly. Set this bowl aside to “bloom” for 5 minutes.
In a small saucepan that will fit the gelatin bowl cover the top without touching the boiling water, boil a small amount of water.
When the gelatin has been blooming for at least 5 minutes, place this bowl on top of the saucepan over a very low heat until the gelatin slurry becomes clear and liquid.
Once your berries have released their juice, pour the entire contents of the pan into a cloth strainer.
Let your fruits sit in the strainer for 5 minutes for the juice to transfer to the bowl.
Pour this fruit juice into a 1-litre container (preferably glass).
Pour the liquid gelatin into the fruit mixture in the glass container.
Whisk the mixture to combine the two liquids, then cover and refrigerate for 4 hours or until set.
Serve with coconut cream and enjoy!
If boiling the fruits is too cumbersome for you, you can use fruit juice.