jelly

  • Cold Sweets

    Peach Bavarois

    I make Bavarois desserts always based on my ‘Basic Bavarois’ recipe. Add extra ingredients such as pureed Fruit, so that you can make a variety of Bavarois desserts. Today I used 1 can Peach Slices. I pureed the drained Peach Slices and added 1/2 cupful of it to Bavarois mixture, and used the remaining puree …

  • Cold Sweets

    Yoghurt Agar Jelly

    When I first made Yoghurt Agar Jelly, I thought the firm texture of Agar Agar was not suitable for Yoghurt flavour. However, as Agar Agar is a popular vegetarian gelling agent to make gelatinous dessert, I tried to improve the texture. I reduced the amount of Agar Agar, but the jelly was still too firm. …

  • Healthy Sweets

    Diet Shake Jelly

    My husband is currently trying to lose weight with a medical reason and his doctor recommended to try Nestlé’s ‘OPTIFAST’ products (shakes, soups, etc.) to reduce calorie intake by replacing meals with the products. I was curious about what they taste like and I tried vanilla flavoured shake today. It tasted much better than I …

  • Cold Sweets Fruit

    Jasmine Tea & Lychee Agar Jelly

    I used to use Gelatine Powder to make this jelly, but lately I prefer Agar Agar Powder. The texture of Gelatine is more suitable for some types of jellies, but Agar Agar is good for this jelly. Agar Agar Powder is so easy to use and it doesn’t have unpleasant smell like Gelatine. It is …

  • Cold Sweets

    Mango Agar Jelly

    Since I made Fruit Salad Jelly (Vegetarian), I have been making all sort of Agar (OR Kanten) Jellies, often with fresh Fruit. And this Mango Jelly is my favourite so far. You can set this Mango Agar Jelly in serving glasses OR jelly moulds. Today I used 16cm round cake tin. You can use a …

  • Cold Sweets

    Low-Calorie Kanten Jelly

    ’Kanten’ is a Japanese gelling agent that is used for setting liquid to make gelatinous dessert. Similar to Agar Agar, ‘Kanten’ is made from sea plants and it contains almost no calories as it is 80% dietary fibre. You can make very low-calorie jelly by mixing ‘Kanten’ with Vegetable & Fruit Juice such as V8 …

  • Cold Sweets Fruit

    Fruit Salad Jelly (Vegetarian)

    This Fruit Salad Jelly is usually made with Kanten and it is very popular in Japan. My mother used to set it in cups for individual serves. Today I used my old Tupperware Jelly Mould that I bought decades ago and I am still using. It was a good investment. Kanten is hard to find …

  • Cold Sweets

    Mango Panna Cotta

    Today I wanted to use a Mango that had been sitting in the fridge for several days. As I needed to use up leftover Cream as well, I decided to make this Panna Cotta based on my ‘Pumpkin Panna Cotta’ recipe. Basically I just replaced Pumpkin with Mango. I added Lemon Juice because the Mango …

  • Cold Sweets

    Chestnut Agar Jelly

    My favourite Japanese summer dessert called ‘Mizu Yōkan’ is commonly made with smooth Azuki (Red Beans) Paste and Kanten. I often make it using Vegetarian Gelling Powder as Kanten is not easy to find. White Bean Paste and Chestnut Paste can be used instead of Azuki Paste. To make this Chestnut Agar Jelly, I use …

  • Azuki (Red Beans) Cold Sweets

    Azuki Agar Jelly

    There is a popular summer dessert called ‘Mizu Yōkan’ in Japan. It’s a jelly, commonly made with smooth Azuki (Red Beans) Paste and Kanten. I started making it using Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder because Kanten is not easy to find. Agar Agar Powder can be used. This is my recipe to make ‘Mizu Yōkan’ …

  • Cold Sweets

    Chestnut Mousse Cake

    I am a big fan of Chestnut desserts. ‘Mont Blanc Cake’ is very special to me, and ‘Chestnut Bavarois’ is one of my favourite desserts. Today I altered my ‘Chestnut Bavarois’ recipe and made this ‘Chestnut Mousse Cake’. I wanted to decorate it with Marron Glacé, but it was too hard to find. So, I …

  • Cold Sweets Fruit

    Lorna’s Dark Plum Mousse

    Lorna is my husband’s grandfather Theo’s sister. Lorna left some great recipes for the next generation. This is one of them, and I have been wanting to try it. Today I finally made it, but again I had to halve the recipe because her recipe was for her large family. I added some Sugar because …

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