BEWARE OF SCAMMERS ASKING FOR ADMIN ACCESS. WE NEVER ASK FOR ACCESS.
Jewel
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Simple Jelly / CustardA cross between a custard & a jelly
2 Tablespoons Gelatine dissolved / melted in 1/2 cup boiling water
12 eggs (without shells  ) in a blender with vanilla & stevia to taste, whizz then add the gelatine / water
Pour into dish, set in fridge.
Foamy top, jelly bottom. Cinnamon & ginger add a nice flavour, cocoa was a bit disappointing.
Just realized that Americans probably have a different idea to me (in New Zealand), of what a jelly is. Jelly made with gelatine not jelly made with fruit & sugar 
Jewel
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Heather
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This sounds neat! I don't own any gelatine though, I imagine it's a regular grocery store type item. What is gelatine made of? Carbs?
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Diane
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made from skinYep It's true
gelatine is made from pig skin. All the fat is removed, then the skin is simmered(low heat) to remove the collegen, then filtered, dried and ground. Note when using geletine do not let it get too hot or the jelling properties are lost. Carb free, depends what you add to it.
My work sell tonns of skin to knox. 
Diane
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Jewel
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Gelatine in New Zealand is made from beef hide. Zero fat, zero carb, some protein. Mine also has a preservative (but I'm not looking  )
Also, I dither back & forth over the avidin / biotin issue in raw eggs. My understanding is that avidin can be disabled / damaged by immersing the whole egg in very hot tap water for 3-5 minutes (approx 60deg C if I recall correctly).
Also, I understand that blending the eggs damages the protein too.
I still assume that pasteurizing the egg in hot water and whizzing it is less damaging than cooking it
Jewel
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