Ingredients
For the ‘jelly puddings’
500 ml mixed berry juice (the one I used was a blend of blackcurrant, cranberry, strawberry and raspberry juices)
3 teaspoons agar powder
For the white chocolate sauce
100 g white chocolate (I used vegan white chocolate chips)
half a teaspoon ground cinnamon
200 ml soy milk
1 teaspoon cornstarch
Makes 4 servings.
Directions
Pour the mixed berry juice into a heavy saucepan and bring to a simmer. Add the agar and stir until dissolved. Simmer for 3 to 4 minutes, stirring continually to prevent the juice from sticking to the bottom of the saucepan. Remove the saucepan from the heat and pour the hot juice and agar mixture into small pudding molds. Set aside and allow to cool for at least 2 to 3 hours. You can unmold the jellies when they are cold and completely firm.
To make the chocolate sauce, pour the soy milk into a pan and bring to a simmer. Add the white chocolate and slowly let it melt while stirring. Once the chocolate has melted, add the ground cinnamon and stir. You don’t want the sauce to overboil. If the mixture is still to liquid, you can add 2 tablespoons water mixed with 1 teaspoon cornstarch. Cook for a couple of minutes and when the sauce thickens, it means it’s ready and can be left to cool. If you like the sauce to be runny, you don’t need to add any cornstarch. (You can use this sauce for almost any other kind of dessert, as white chocolate pairs well with so many things… Here, I think the sweetness of the chocolate balances the tangyness of the berries…)
To assemble
Spoon some white chocolate sauce over individual dessert plates. Arrange the jellies on the white chocolate sauce, sprinkle with cinnamon and serve.
Thoughts, tips, ideas
Agar agar, also known as kanten, is an excellent vegetarian substitute for gelatine. This natural gelling agent is obtained from algae or seaweeds and can be used instead of ordinary gelatine of animal origin. I use a lot of agar: to thicken soups and sauces, and to make puddings, jellies, and other desserts like pannacotta. When I don’t feel like having elaborate desserts, agar is the perfect solution for a light but satisfying treat.
Posted in: autumn,chocolate,desserts,fruits,gluten-free,summer,sweet
VERSIONE ITALIANA
{ 4 comments… read them below or add one }
That looks absolutely delish! I have only started experimenting with agar recently, although more to thicken and gel food together. It has been a long time since I have had anything like a ‘jelly’ (since I was told where gelatin came from when I was 4!). I think I will get some molds and give this a try today :)
so so stylish, thanks for sharing
X
Erin, Roberta: thanks for your nice comments! You’re both too kind ;)
Roberta: I can’t find your contact details on your blog…can you please send me an email when you have time so I can get back to you?
gretings from makassar, south sulawesi indonesia
so nice and so sweat….
i’ll try to cook that
thanks for your information