Wednesday, January 19, 2011
Both daughters have been sick this week, which makes it a little difficult to accomplish much. The oldest, however, wanted Jello earlier in the week and I always hesitate about Jello, or anything made from non-kosher gelatin.
Actually, kosher gelatin makes me cringe a little, too, but not quite as much as non-kosher. If you don't understand why, look up what gelatin is made of. I'd rather not write it here. I wanted something a little healthier to serve, but I did make Jello in case they didn't like this fruit gel made from agar agar flakes.
The fruit gel was a hit. I'm excited about the future possibilities of this stuff. No gelatin! I normally don't keep much juice in the house, with the exception of orange juice, so I didn't have pretty, sparkling reds for this photo. I rummaged through the pantry and found 100% pineapple juice, not from concentrate, and 100% apple juice that was never used for something I think at Christmas. Those are the two juices in this recipe.
I've adapted this recipe from the Apricot Fruit Gel recipe in The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre.
Projected prep time: Less than 5 minutes; Projected cook time: 15-20 min.; Projected cool time: 3 hours
3 cups 100% pineapple juice (or use whatever you want, just make sure it's 4 cups)
1 cup 100% apple juice
3 rounded tablespoons organic sugar
3 tbsp. agar agar flakes
Place juice in saucepan with sugar and agar flakes. Bring to a boil and then reduce heat to simmer, stirring constantly until agar flakes are completely dissolved, about 15 minutes.
Pour mixture into pan or casserole dish and refrigerate until set (about an hour) and cool (3-4 hours).
The original recipe suggests greasing the pan with coconut oil (organic extra virgin is best) and then putting some fruit in the bottom before pouring mixture. This recipe is so versatile, really, and I'm excited to see what else agar agar flakes can do for me!