Ingredients
- 1/2 cup freeze-dried strawberries
- 1 tablespoon gelatin
- 3/4 cup water, divided
- 1 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon beet powder (optional, for color)
Instructions
- Blend freeze-dried strawberries into a fine powder using a high-speed blender. Set aside.
- Pour 1/4 cup water into the bowl of a stand mixer. Sprinkle gelatin over the top and let bloom for a few minutes.
- In a saucepan, combine remaining 1/2 cup water and honey. Heat to 240°F (soft-ball stage) using a candy thermometer.
- Turn mixer on low and slowly pour the hot honey mixture into the bloomed gelatin. Gradually increase to high speed.
- Whip for about 8–10 minutes, until thick, glossy, and fluffy.
- Add strawberry powder, vanilla extract, and beet powder if using. Continue whipping until fully combined and smooth.
- Spoon fluff into a glass container and let cool before using.
Notes
- Use maple syrup instead of honey for a different flavor profile.
- Adjust the amount of strawberry powder to intensify flavor.
- Beet powder is optional and used only for a pink hue.
- Gently warm stored fluff to restore fluffy texture if it thickens.
- Use as a dip, dessert filling, or sandwich spread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 17g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
