• This raspberry jelly uses Agar Agar Flakes as the gelling agent, so is ideal for vegetarians, vegans and those who can’t be bothered with gelatin sheets. There’s no pre-soaking involved with Agar, so it’s a lot quicker to use!
• Agar is derived from seaweed and the flakes are totally natural and almost clear in colour. This means that although you will not achieve a completely clear jelly, you are however safe in the knowledge that there are no additives or artifical ingredients. The use of pure raspberry powder in this recipe provides a completely naturally flavoured and coloured jelly suitable for all the family. If you are using whole Freeze Dried Raspberries then they can be crushed with the back of a dessert spoon through a sieve.
• Agar forms a firm jelly. Basically once dissolved in boiling water it will begin to solidify rapidly as it cools. When using Agar flakes and acid foods such as fruit you will require more flakes than for non-acidic foods.
• This mix will make enough to fill around 4 small jelly moulds/ 4 tea-cups ½ to ¾ full. Serve with a fairly runny custard or vanilla ice-cream.
• Try experimenting with another fruit powder to make your favourite flavour jelly.

Other Ingredients

600ml cold water

Method

1) Pour the water and Agar Flakes into a saucepan and bring to a simmer, stirring occasionally. Once all the flakes have dissolved the liquid will be almost clear and the colour of raw egg-whites.
2) Take the pan off the heat and gently stir in the Raspberry Powder until the liquid is smooth and there are no lumps.
3) Add a few drops of the Stevia Liquid. Now taste! Add more Stevia if required to bring it to your desired level of sweetness. Beware! These drops are highly concentrated, so taste as you go along.
4) Now pour the liquid into your chosen moulds/mould. Tap the mould/moulds gently a few times to allow any air bubbles to rise to the surface. Cover and allow to cool before storing in the fridge until you are ready to serve. N.B. The jelly will probably have already solidified before you transfer it to the fridge.
5) To help release the jelly just before serving, particularly for a small jelly mould like ours, you will need to place the mould/moulds in a bowl of boiling water prior to tipping out onto a plate or into a bowl.
6) TIP: Prior to pouring in the liquid mix, coat the inside of your chosen jelly mould/moulds with a little grapeseed oil or sunflower oil to allow for easier release of the finished jelly.