"Simplicity is the ultimate sophistication" LdV

Saturday, 2 December 2017

UNCOMPLICATED VEGETARIAN CHRISTMAS - LEMON FRUIT JELLY WITH AGAR-AGAR

 UNCOMPLICATED VEGETARIAN CHRISTMAS
LEMON FRUIT JELLY WITH AGAR-AGAR


In France, you can find fruit jelly (called pates de fruits) absolutely everywhere. When I arrived in London, I missed those treats terribly. So I had to make them myself. But I could not find the special jelly sugar (Vitpris) you need to have a good jelly texture. I came then with the agar-agar: the result was nearly perfect. From then on, all the family and friends enjoyed the lovely jelly fruits home made and without gelatin! Be aware that you will need 1 day before enjoying them, so be patient...




Wine pairing : Haut Montravel (sweet white) from the South West.




LEMON FRUIT JELLY WITH AGAR-AGAR
A quick glance in your kitchen…

In your fridge
Lemon

In your cupboard
Agar-agar
Brown caster sugar


LEMON FRUIT JELLY WITH AGAR-AGAR
Around 15 (but it will depend on your mould)



4gr 0,14 oz of Agar-agar
100gr 3,5 oz of brown caster sugar + a little bit for serving
100gr 3,5 oz of lemon flesh reduced to a purée
2 tbsp of lemon juice
15cl 5 oz of still water

In a saucepan, put the water with the Agar-Agar and gently bring to the boil.
Add the brown sugar and cook for 5 minutes stirring well.
Add the lemon puree with the lemon juice and combine the mixture stirring constantly for a further 5 minutes.
Poor the preparation in an ice cube tray (or small chocolate silicon moulds for example).
Set aside in the fridge for 1 day.
Roll each lemon jelly fruit in brown caster sugar before serving.


Pâtes de fruits au citron (avec de l'agar-agar)

Pour 1 quinzaine environ (pouvant varier suivant les moules utilisés)
4gr d'agar-agar
100gr de sucre en poudre roux
100gr de chair de citron réduite en purée
2 cuillères à soupe de jus de citron
Du sucre roux pour l'enrobage
15cl d’eau 

Portez à ébullition l'agar-agar avec l’eau dans une petite casserole.
Ajoutez le sucre et laissez frémir 5 minutes sans cesser de remuer.
Ajoutez la purée de citron et le jus de citron et poursuivez la cuisson 5 minutes tout en remuant.
Coulez  l'appareil dans des moules à glaçons ou des empreintes en silicones.
Attendre 24 heures avant de démouler.
Roulez les pâtes dans du sucre avant de servir. 

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