Submitted by jirizarry on September 12, 2007 - 3:12am
large round glass baking form or spring form of 8 inches: 6-8 pieces. You could also divide the jellow mixture in more than one forms, smaller forms than.
This is a vegan version of gelatin using agar-agar powder. The agar-agar needs to be heated in low for at least 5, after soaking in cold water for about 10 minutes. The only thing is heated is the agar-agar. So I guess it cannot be said it is 100% raw. We eat it as breakfast today after having a fresh squeezed rubby grapefruit.
Note: if using agar-agar flakes and not the powder form, you would need more flakes: 1 teaspoon powder = 1.5 tablespoon flakes. For this recipe, that would be 3 teaspoon powder = 4.5 tablespoon falkes.
3½ cup distilled water
1 tablespoon agar-agar powder (15gr or 3 teaspoons)
1 tablespoon maple syropp or agave
1 tablespoon lime or lemon juice
1 medium ripe banana, pealed
1 large ripe pear
1 large ripe mandarin
1. In a medium deep pan (saucepan), place water and pour agar-agar powder in it.
2. Place the pan on the stove and heat it low stirring continiously for about 5 minutes until dissolved completely.
3. Set aside and let it cool down a bit, but not to set. Let it cool down enough so it won’t cook the fruit when pouring into it.
4. Add mapple or agave syrup to the mixture. Stir until dissolved.
5. In a srping form or a round deep glass baking form (see my picture) of about 8 inches, place fruit on the bottom. First, a banana layer cut in pieces (pealed), then a second layer of mandarin, and last a layer of pear cut in pieces. Pour lemon or lime juice over fruit. This will prevent it from turning brown (oxidating).
6. Pour the agar-agar mixture in the form.
7. Agar-agar mixture will set at room temperature, but I do like to put the mixture in the fridge to speed the setting process up, and because it contains pealed fresh fruit.
8. Allow to set for about 2 hours. If not set, then allow it to set a bit longer. Do not put in the freezer for setting. Once set, it will not melt at room temperature like gelatine.
9. If you would like to remove the jello from the pan in one piece, with a very thin and sharp knife, losse the sides of the jellow from the pan. Place a flat big enough plate on top of the form. Flip it and the jellow should come out. If not, shake a bit the form on top of the plate until losse. Remove the form and the jellow should be on the plate.