Instructions
Cook time: 360 minutes
Chef’s note: This recipe includes 1 pantry item — gelatin powder or gelatin sheets; ½ tbsp gelatin powder = 1 gelatin sheet
Wash + dry ½ container blueberries; cut blueberries into halves
Heat ¼ the orange juice + 1½ tbsp honey over low heat until just warm; whisk in 2 ¼ tbsp gelatin powder until fully dissolved; do not boil
Pour orange juice mixture into a small sized bundt pan; refrigerate 2 hrs until set
Scatter half the blueberries over set orange juice layer
Heat strawberry smoothie over low heat until just warm; whisk in 2 ¼ tbsp gelatin powder until fully dissolved; do not boil
Pour strawberry mixture into bundt pan; refrigerate 2 hrs until set
Scatter remaining blueberries over strawberry layer
Heat remaining orange juice + 1½ tbsp honey over low heat until just warm; whisk in 2 ¼ tbsp gelatin powder until fully dissolved; whisk in ½ container crème fraîche until smooth
Pour crème fraîche orange juice mixture into bundt pan; refrigerate 2 hrs until fully set
Invert mold onto a serving plate; let sit at room temp a few min; rub outside of pan with a warm towel if needed to release
