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Agar Almond Jelly With Lychees

Agar Almond Jelly With Lychees

Course: DessertDifficulty: Easy
Servings

4

servings
Prep time

1

hour 

30

minutes
Cooking time

10

minutes

This Agar Almond Jelly desert is a light, refreshing vegan dessert. Because Agar adds many nutritional qualities to the mix, it is absolutely guilt-free! Recipe & picture by Kathryn Avery, winner of Pacific Harvest’s 2010 Cooking Competition.

Ingredients

  • 50g raw almonds

  • 2 cups warm water

  • 2 cups full cream milk

  • 3 tbsp caster sugar

  • 3 tsp Agar powder

  • 3 drops almond essence

  • ½ cup flaked almonds

  • 1 can lychees

Directions

  • Blanche the almonds and remove skin. Grind up in a kitchen blender to a fine consistency, then soak for 30 mins in warm water. Strain and keep the almond milk to one side. Evaporate the full cream milk on a low heat for one hour to reduce (careful not to boil). Dissolve the sugar into the evaporated milk, add the almond milk and then whisk in the Agar . When cooled a little, add the almond essence to taste.
  • Pour into a shallow dish and chill. Serve with lychee and a sprinkle of almond slivers.
  • Tip: this recipe can be made vegan by replacing the cow’s milk by another milk. Soya milk or coconut cream are good alternatives because they are naturally creamy.

Premium Agar Powder – 50g

      This Agar Powder is tested for contaminants according to the ANZ Food Code standards. It is derived...
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