In a small saucepan, bloom the gelatine by mixing it with the cold liquid of your choice. Set aside for 5 minutes.
Heat the liquid with bloomed gelatine on a low stovetop until it is translucent and no gelatine granules are visible. Never boil or heat on high.
Pour the mixture into a baking dish or little moulds (I used cup-shaped chocolate moulds and ice cube moulds). Then place the moulds in the fridge to solidify for about 2 hours.
Remove the gummies from the moulds. Store in the refrigerator in an airtight container for up to 10 days.