A light, refreshing fruit jelly made with agar-agar. Perfect for a summery dessert or a healthy snack, it showcases seasonal fruit in a firm, delicate texture.
Ingredients
- 480 ml Water
- 4 g Powdered agar-agar (kanten)
- 50 g White sugar
- au choix Fresh fruit of your choice (oranges, strawberries, blueberries, or kiwi, for example)
Method
- Line a rectangular mold (such as a nagashikan) with plastic wrap. Gather all the ingredients.
- Pour the water into a small saucepan and add the agar-agar powder. Whisk to dissolve, then bring to a boil.
- As soon as it boils, reduce the heat and cook for a few minutes, whisking occasionally until the agar-agar has dissolved completely. Remove from the heat.
- Add the sugar and whisk until completely dissolved.
- Lightly moisten the mold, then pour a thin layer of liquid (about one centimeter) into the bottom. Use a spoon or toothpick to push the bubbles toward the corners. Refrigerate until the layer is lightly set (still soft to the touch).
- Meanwhile, cut the fruit into evenly thick pieces.
- When the first layer is just set (neither liquid nor completely firm), arrange the fruit on top. If the layer is too firm, the jelly will separate into two parts when unmolded. If the remaining liquid in the saucepan has set, gently reheat it until liquid again.
- Carefully pour the remaining mixture into the mold over the fruit. Remove the bubbles. Refrigerate until the jelly is completely set.
- Run a knife around the mold, then carefully unmold by turning it over. Cut the jelly into pieces around the fruit for a neat presentation. Serve well chilled.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
Nutrition
Per serving
- Energy
- 113 kcal
- Protein
- 0.43 g
- Carbohydrate
- 28.88 g
- Fat
- 0.1 g
- Fibre
- 1.53 g
- Calcium
- 22.12 mg
- Iron
- 0.62 mg
- Magnesium
- 8.86 mg