I think that many teas/tisanes would make refreshing, unsweetened gelatine desserts e.g. peppermint/spearmint (to which you could add chopped fresh mint leaves), green/white tea, chai and all sorts of fruit infusions, provided that they come from good quality sources which use no mysterious "flavourings". Twinings does a delicious cranberry and blood orange.

Try using champagne; it is an easy and impressive company dessert as the bubbles are preserved in the gelatine. Adding a few raspberries to the bottom of the champagne glasses is also a nice touch. Be careful with more potent liquors though, as a high alcohol volume can interfere with the jelly's ability to set.

Good quality coffee can also be used to make a delicious gelatine dessert. Infuse the coffee with strips of lemon peel to intensify and sweeten the flavour, and serve with amaretto whipped cream (or just add the amaretto straight to the coffee if you don’t do dairy).

I imagine that experimenting with diluted coconut milk would yield some interesting results, as it’s creamy and naturally sweet. Perhaps you could add some cocoa powder or berry puree for a more pudding-like dessert. Be creative!

Stevia-sweetened panna cotta.

Also if you Google Japanese jelly there are some lovely ideas. If you play around with colors and flavors you can get something really pretty. I'd like to experiment with Konnyaku, a jelly thing they use to make them, which is also supposed to make you feel full. I've also always wanted to do a Paleo version of the Filipino dessert Halo Halo, which has all kinds of jelly things. One of them is naturally paleo and that's the jelly inside young thai coconut.

Where do you get gelatin?

Years ago I used to collect old cookbooks and was simultaneously repulsed and fascinated by all of the savory gelatin/aspic dishes that existed. I am now regretting getting rid of all of them because I would love to see those recipes again to have some new ideas. I think it is a testament to paleo's ability to make one less squeamish (I suppose others might say make one crazy) that I no longer see the problem with a dish like this outside the need to purchase some dumb special mold. I may start experimenting soon, because I too am looking for new ways to get gelatin in my diet. Pretty much the only way I get it now is in bone broths (I add packets if my stock doesn't get gelatinous enough sometimes. I also scoop out spoonfuls of the meat jello from the fridge, sprinkle with salt, and eat.) and using it as a binder in salmon patties and meatballs. I will also make the occasional desert item.

I think this is next on my wiggly agenda: Gazpacho Aspic, followed by Beets in Aspic.

Chocolate pudding with gelatin! http://raspberrycoconut.com/2011/07/25/chocolate-moo-sse/

OK so what you want to do is dissolve the gelatin in boiling water and then let it cool but not solidify. When it's warm... like say 70-90 degrees THEN mix in the kombucha. I've never tried with kombucha but I don't like to heat my fruit juices when I've made it at home so I use this method with lime and lemon juice.

Great idea, by the way.