I have a Bialetti Moka Express Pot that makes about 1/2 cup Espresso. It is my morning routine that I make Caffè Latte using the Moka Pot. I sometimes make this Caffè Latte Jelly in the morning. I place a little Water and Gelatine Powder in the glass first, then make Caffè Latte as always. …
This is not my invention. The person who first made this dessert probably did it by accident. This jelly naturally separates into two layers. I assume the acid in Orange Juice does the magic. Other sour fruit juices such as Apple juice OR Pineapple juice should work as well. You might be interested in experimenting …
A few days ago, I was given a lot of home-grown organic Lemons, and I have been making Lemon desserts. Today I made a simple jelly. When I make jelly using fresh Lemon Juice, I always use Golden Cup Agar Agar Powder to set the jelly. Most Asian grocery stores sell it. This vegetarian dessert …
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 …
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. …
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 …
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 …
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 …
’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 …
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 …
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 …
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 …