Wednesday, March 5, 2008
agar agar jello
This subject came up on a local board I am on, so I thought I would post the recipe! Many people don't like using gelatin for many different reasons. Agar-agar makes a good substitute, and if you are looking for a jello or panne cotta type of recipe - this is great for that. This recipe can be kid oriented like jello cups, or made into a grown-up version using sparkling wine. Mmmm.
agar agar jello
This takes about 10 minutes to do only - and then a few hours in the fridge to set.
1 Tbsp agar-agar flakes or 1 1/2 tsp powder (yes, TBSP flakes, TSP powder!)
2 Tbsp sugar or sweetener - I use honey or agave
2 cups simmering fruit juice*
Cut up mixed fruit if you want. You can use drained canned too, if you like. Just don't use
kiwi or pineapple, or the agar won't gel (some enzyme thing).
1. In a saucepan, heat up juice (not boiling), then add agar and sugar. Stir well and bring to a boil, reduce the heat, and simmer, stirring often, for 5 minutes or until both the agar and sugar have dissolved.
2. Line up your cups/container* and pour mixture to about half.
3. Add the amount of fruit you want into container(s).
4. Cover and chill about 2-4 hours or until soft set.
*Juice: We like to use fresh squeezed juice such as orange or lemonade (if you use lemons add a bit more honey/sugar to taste). We also love using the veggie/fruit blend juices since they contain veggies but are still sweet enough for this recipe. For the more traditional jello flavor, use white grape or apple juice.
**Containers. We like the little glass canning jelly jars. You can basically use any mold, cup or containers you want.
Oh, and for a truly delicious grown-up version? Use champagne or sparkling wine instead of juice. And then for fruit use pureed fresh peaches with honey, fresh whole blueberries, or cut
up strawberries. Use a champagne flute or wine glass to set. SO GOOD.
Agar-Agar is derived from red seaweed. This natural thickener is mainly used as a gelling agent in desserts, puddings, jellies, and pie fillings. Since it is from a sea vegetable, it is a good source of iodine, calcium, iron, and phosphorous. It is also a good natural fiber!