Pour the hot water into the bloomed gelatin and stir until completely dissolved.

Mix in the unsweetened cranberry juice or lemon water. Add lemon juice if desired.

Pour the mixture into small ramekins or silicone molds.

Refrigerate the cups for two to three hours until the gelatin sets.

Serve chilled as a light snack or dessert.

Pour the gelatin powder into the cold water and let it stand for 5 minutes until fully bloomed.

Warm the sugar free liquid over low to medium heat. Do not allow it to boil.

Stir the bloomed gelatin into the warm liquid until completely dissolved.

If using whey protein isolate, whisk it with a small amount of cold water until smooth to create a cold slurry.

Allow the gelatin mixture to cool slightly. When it is below 140°F (60°C), slowly whisk in the prepared protein slurry. If using collagen peptides, stir them in until dissolved.

Add the pink Himalayan salt if desired and mix well.

Pour the mixture into silicone molds, a muffin pan, or individual serving cups.

Refrigerate for about 2 hours, or until completely set.

Serve chilled, preferably 15 to 30 minutes before a meal.

Always bloom the gelatin before heating.

Avoid boiling the liquid because excessive heat can affect the final texture.

Mix whey protein with cold water before adding it to the gelatin mixture.

Store covered in the refrigerator for up to 5 days.

Do not freeze the finished gelatin because the texture will change after thawing.

Avoid adding fresh pineapple, kiwi, papaya, or fresh figs because their natural enzymes can prevent the gelatin from setting.