VEGAN CHERRY JELLIES

Vegan cherry jellies

Fancy a dessert that contains all the flavor of ripe cherries? If the answer is yes, then you absolutely have to try my vegan cherry jelly recipe. Forget about industrial jellies; here we only use fresh fruit pulp and agar-agar, a vegetable gelling agent, also suitable for those who have a particular diet (gluten intolerant), healthy, natural and incredibly tasty. Follow these simple steps to bring a summer concentrate to the table. A perfect vegan cherries jelly, inclusive delicacy, a recipe that can be transformed just changing the fruit with other seasonal one. The use of agar-agar forces me to use the decimal system, that is far more precise than the Imperial one.

Prep Time: 10 minutes | Sitting Time: 2 hours | Yields: it serves 4.

Ingredients:for vegan cherry jelly 

  • 6 G agar-agar powder
  • 320 G cherry pulp, about 400 G cherries washed and deprived of stones and stems, diced
  • 350 G water
  • 32 G white sugar

Method:How to make vegan cherry jelly

  1. Combine all the ingredients in a saucepan and boil for 4 mins. Blend with an immersion blender.
  2. Meanwhile, lightly grease 4 small tins with vegetable oil. Pour cooled jelly into tins through a sieve. Refrigerate for 2 hours to set completely.
  3. Remove from fridge and use the point of a sharp small knife to carefully release the dessert from the tin along the edges. Lightly grease your serving platter with oil. Place the platter upside down on top of the tins, then swiftly flip them over so that the tins is now upside down, and (hopefully) allow the dessert to fall out onto the platter.
  4. Serve immediately, or refrigerate until ready to eat.

NOTES

+ 2 hrs refrigeration.

http://Agar-agar WikipediaBrief history of agar-agar

DARK CHOCOLATE CAPRESE CAKE




TWO TOMATO JELLY

What inspired me to make this tomato jelly was the need to prepare something healthy, with local ingredients, and because of my family’s cholesterol test results. It is ideal for a dinner with a big group because in can be made a day or two in advance, and it can make all our dining companions happy: it is vegetarian, vegan, gluten-free, lactose-free….and light.

The xanthan gum is not essential, it is just a stabilizer and makes the colours more vivid, but it can also be a strong laxative if you overdo it, so be careful or avoid using it.

The addition of fennel and Sambuca liqueur is a touch of Rome, suggested by visiting Chef Fabio Campoli at the Florence Metro Academy.

Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes | Yield: Makes 4 servings.

 

Ingredients

 

For the yellow jelly

  • 14 oz (400 g) yellow cherry tomatoes
  • 1 oz (20 g) onion, finely minced
  • Some wild fennel leaves
  • 1 tbsp Sambuca (star anise liqueur)
  • 1 tbsp olive oil
  • 1 pinch xanthan gum
  • 1 tsp agar-agar

For the red jelly

  • 14 oz (400 g) red cherry tomatoes
  • 1 tbsp olive oil
  • 2 garlic cloves, peeled
  • 1 pinch chili pepper
  • 1 tsp agar-agar
  • 1 pinch xanthan gum

 

Instructions

 

In a saucepan, sauté  the onion in the olive oil and add the yellow tomatoes when the onion is golden. Add salt, cook for 10 minutes and add the Sambuca and fennel. Add the agar-agar and the xanthan gum and mix carefully.

Wet 6 small moulds and pour the liquid into each of them through a sieve. Place the moulds in the fridge and let cool for an hour.

In another saucepan, sauté the garlic cloves in the olive oil. When they are golden, discard them and add the red tomatoes. Add the chili pepper, season with salt, and let it simmer for 10 minutes.

Add the agar-agar and the xanthan gum and mix carefully. Remove the moulds from the fridge, Pour the liquid into each mould through a sieve and put back in the fridge.