Vegan Jelly

Ingredients

• 1.5 tsp Agar-agar
• 500 g mixed forest berries
• 2 tbsp coconut palm sugar
• 50 ml lemon juice
• 200 ml Currant juice
• 150 g Gooseberries
• 1 pinch Vanilla powder
• 150 ml apple juice

Instructions

1. 1.

   Whisk agar-agar into 2 tbsp cold water. Strain the forest berries and bring them to a boil in a small pot with coconut palm sugar, lemon juice, and currant juice.

2. 2.

   Then strain through a sieve and top up to 600 ml with more currant juice if needed. Bring to a boil again and simmer for about 2 minutes with just under three‑quarters of the agar-agar solution. Let cool briefly and pour half into four glasses. Chill in the refrigerator for at least one hour.

3. 3.

   Meanwhile wash, pat dry, and halve the gooseberries. Reserve some for garnish. Boil gooseberries with vanilla powder, remaining agar-agar solution, and apple juice in a small pot for 2 minutes. Cool slightly and spoon over the berry jelly in each glass. Re‑cool.

4. 4.

   When the jelly has set after about an hour, gently warm any remaining forest berry mixture if desired and pour it over the gooseberry jelly. Refrigerate until firm, then garnish with the reserved gooseberries. Let the vegan jelly chill completely for at least two hours.