Matcha Chia Jello by Rocio Cid

MATCHA CHIA JELLO

By Rocio Cid

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• 2 tsp Mix n Matcha 
• 4 tbsp beef collagen or gelatine or agar agar (I prefer using powdered gelatine versus leaf gelatine as it is easier to work with and a whole lot cheaper)
• 2 tbsp Chia seeds
• 3 cups hot water
• 1 cup cold water

1. In 1 cup of cold water mix in the chia seeds and soak for at least 4 hours or preferably overnight to activate the chia seeds and release their true potential
2. In 2 cups of hot water mix in the 2 teaspoons of matcha powder
3. In 1 cup of very hot water dissolve the gelatine until there are no visible granules left
4. In a large glass bowl bring together all of the above and mix well.
5. Pour into individual jelly moulds or glass containers such as those used for dessert.
6. Place in fridge and let set at least a couple of hours I prefer mine to set overnight.
7. Once set gently separate the edges of the jelly from the individual bowls, flip over, shake and serve.
8. The chia seeds should have settled at the bottom but when flipping will be positioned at the top.