I used to make Kanten jelly often, but Kanten is not easy to find. These days I often use Queen’s ‘Jel-It-In Vegetarian Gelling Powder that is Agar. It doesn’t have an unpleasant smell like Gelatine and it sets clean and clear jelly. I like its texture better than Kanten’s.
1 to 2 Mangos
1 teaspoon Cointreau *optional
Creamy Milk Agar Jelly
1 sachet (8g) Agar *e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder
1/3 cup Caster Sugar
1/2 teaspoon Vanilla Extract *optional
1 & 1/2 cups Milk
1/2 cup Cream *warmed
- Place Agar Powder, Sugar, Milk and Vanilla in a heat-proof bowl, whisk well, and heat in the microwave for 1 to 2 minutes. Whisk it well. Then heat again and bring to the boil. Whisk well. *Note: This process can be done using a saucepan.
- Add warmed Cream, whisking constantly, and mix well.
- Place in a container and allow to cool. Chill in the fridge until set completely.
- Cut the Milk Jelly into cubes. Cut Mango(s) into similar size cubes and small pieces. Sprinkle with Cointreau but it is optional. Combine Jelly and Mango pieces, and serve.