Variations on High Protein Gummies

All whole foods and delicious. Cottage cheese, Greek yogurt, heavy cream, honey and gelatin. Easy peasy. The block on the bottom of this photo has the same amount of protein as 3 eggs! This is my new breakfast jam. It has protein, fat, and sugar [from honey.] Send me on my way to do hard manual labor all day. These gummies are really firm so if you prefer softer gummies I’d cut the gelatin in half or so. I could see it not being appealing to some folks so use your own discretion with the gelatin. I myself love a really firm gummy. Add vanilla if you’d like to but I found that using a floral honey was really nice too. This is an exploration of animal based cooking. And quite frankly, the answer is delicious … [See Spencer’s original post about this recipe on Instagram.]

OUR GELATIN RECOMMENDATIONS

100% grass-fed gelatin from Perfect Supplements. Enjoy 10% off your entire cart with the coupon code “nourish.” Other brands we’d recommend include Bernard Jenson and Vital Proteins.

Ingredients

32 oz Greek yogurt
16 oz cottage cheese
12 oz honey
1 pint heavy cream
1 pinch sea salt
16 tablespoon gelatin

Instructions

Let your dairy come to room temperature.
Bloom gelatin. [To bloom powdered gelatin, simply place a small amount of cold water in a shallow bowl. Sprinkle the gelatin evenly over the top of the water. It will begin to absorb the water and swell in size. Let the mixture stand for 5 minutes before proceeding with the recipe. You will need about ¼ cup of water per ¼ oz of gelatin.]
Blend cottage cheese and honey till smooth. Transfer to bowl and mix in yogurt and heavy cream till thoroughly mixed.
Pour just boiled water over bloomed gelatin and whisk until dissolved. It ended up being about 2 cups for me.
Stir in gelatin to dairy mixture. If you didn’t allow ingredients to warm to room temperature it’ll start setting instantly, don’t say I didn’t warm you.
Transfer to mold and set in fridge.

Berry Swirl Variation

To add in the berries, I simply simmered a pint of blackberry and a handful of blueberries with some lemon zest, lemon juice, a big pinch of sugar, and a splash of water to get it juicy.
Simmer till the fruit is nice and broken down, 5-10 minutes. And then push through a fine mesh strainer.
Then just pour half your batch into the mold without the blackberry sauce. Then mix the sauce into the remaining half and pour over. If your mixture is thin it might just turn purple but it’ll still be delicious. If you are after a really nice marble I’d probably half the gelatin and use as little water as possible to make your slurry.
See instructions for a dark cherry variation.

Peaches and Cream Variation

To make the peach filling I simply put a big pat of butter in a pan with three bags of frozen peaches.
Got it going and added a few pig pinches of sugar.
A big glug of Grand Marnier. And sent it all to a beautiful honey colored caramel.
Let it cool a little and then pureed it into a smooth sauce in the blender. I added about ½ cup gelatin to set the caramel peach sauce before pouring it over.
To get the marbling I simply poured the high protein base into the pan and then poured the peach sauce over top and swirled it around.
The only other note I have is that I’ve found it’s a lot easier to dissolve the gelatin on the stove, as opposed to pouring over the boiled water. So instead now I’m adding my bloomed gelatin to about a cup and a half of boiling water and stirring it till it’s all dissolved. It’s a lot easier like that.