VEGAN GELATIN
I've experimented with these a lot and have finally found a combination that comes out as stiff as gelatin desserts but are completely vegan. Works well as a substitute for gelatin in other recipes or just as treats on it's own. Half of a cup of chilled juice can be replaced with your favorite liquor to make a cocktail.
Provided by Cordelia Wylde-LaRue
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 4h10m
Yield 12
Number Of Ingredients 4
Steps:
- Dissolve the cornstarch in the water in a small cup or bowl and set aside. In a saucepan, combine 1 1/2 cups of cherry juice and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer. Simmer for 1 minute.
- Remove from the heat and stir in the remaining juice along with the cornstarch mixture until no longer cloudy. Pour into small serving cups and refrigerate for 4 hours before serving.
Nutrition Facts : Calories 25.7 calories, Carbohydrate 6.5 g, Sodium 5.1 mg, Sugar 6 g
HOMEMADE FRUIT GELS, BASIC RECIPE
Steps:
- Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time. Turn off heat and stir in sugar, if using. Place remaining 1 cup cold juice in a medium bowl and sprinkle gelatin over, stir, let sit for 2 minutes and stir again. Add warm juice to cold juice, stir, and pour mixture into 8 by 8-inch pan. Refrigerate until firm, 4 hours, and cut into cubes.
HOME
This refreshing jelly recipe is perfect for using up a large quantity of soft fruits particularly any that are slightly squashed or mushy.
Yield 6 - 10 servings
Number Of Ingredients 7
Steps:
- How to Prepare:Prep Time:20 minutes1Summer Fruit JellyHull the strawberries and string the redcurrants. Blend the fruits and sugar to a puree using a food processor or blender. Strain through a sieve to remove the seeds.2Sprinkle the Vege-Gel over the apple juice in a saucepan and stir thoroughly until completely dissolved and the liquid appears to thicken.3Add the fruit puree and reheat until almost boiling. Ladle or pour into individual glasses or jelly moulds. Leave to cool then chill for at least 1 hour until firm. (They can also be left overnight).4To serve, if using jelly moulds fill a bowl with very hot water and dip the moulds, one at a time into the water for 2-3 seconds. Invert onto serving places. (Avoid dipping the moulds for too long or the jellies will start to soften). 5Whip the cream and pipe a swirl of cream on top of each jelly and add some fresh berries. Finish with a sprinkling of chocolate sprinkles!
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