Wibble wobble, wibble wobble, Jelly on a Plate!
Yes, I have gone mad. Step away quietly…
Ok, for those of you who are still here, I thought I would share this simple little recipe for fruit juice jellies that I made for Microboy this evening. It’s a nice, healthy pudding for babies and young children.
To get a sense of scale, these weeny jellies were moulded using espresso cups and shot glasses…
It’s also a good recipe for vegetarians as it’s made with agar agar instead of gelatine. As long as you get the quantities right, I think agar agar gives a much nicer texture than gelatine. It’s less rubbery and extremely light – it pretty much explodes back to juice inside your mouth.
Anyway Microboy polished his off this evening with a helping of double cream, because a) yum and b) I’m trying to fatten him up a bit!
So – here’s the recipe (makes 4 baby-sized jellies).
- One mini-carton of pure, unsweetened fruit juice (200ml)
- Just under a tablespoon of Agar Agar flakes* (4/5 tbs if you want to be v. precise)
- 1 tsp sugar (optional)
- 4 little moulds (e.g. espresso cups, shot glasses or eggcups)
- Pour the juice into a small saucepan and stir in the sugar (optional)
- Sprinkle the agar agar on top and leave untouched for 5 mins
- Heat the juice without stirring until it comes to a light boil.
- Now reduce to a simmer and stir for 5 mins, until the agar agar is fully dissolved
- Pour into moulds and refrigerate until set (about half an hour)
- Once set, run a butter knife lightly around the edge of the moulds and the jellies should pop right out onto a plate.
- Smother in cream (if you are me)
These jellies are nice for adults too. I’ve made much fancier versions in the past with embedded fruit and also used them in trifles, etc. They keep for a few days in the fridge.
* NB: these agar flakes are from the home baking section of Waitrose. The ratio is 1 tbs of flakes per 250ml of juice. (If you use a different brand of agar agar, check the recommended quantities on the packet as the powdered version needs a lot less!)