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Agar-agar jelly fruit cake

Agar-agar jelly fruit cake

A fruit cake made using agar-agar and tropical fruits.
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Servings: 4
Course: Dessert, Fruit, Party Food, Snack
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 300 ml Lychee juice
  • 1 Kiwi
  • ½ Mango
  • 2 Jackfruit pieces
  • ¼ Dragon fruit white
  • 10 to 13 gm Agar agar
  • 4 tbsp Pomegranate
  • 2 tsp Sugar optional
  • ¼ to ½ cup Water or just enough to cover the agar strips

Equipment

  • Mould for jelly

Method
 

  1. Add water in a pan and heat.
  2. Bring the water to boil.
  3. Add agar-agar strips. If you prefer add agar powder instead.
  4. Cook until the agar dissolves completely.
  5. Add lychee juice and cook for a few minutes until the agar blends together with lychee juice thoroughly.
  6. If you intend to add sugar add now.
  7. Keep aside the lychee-agar mixture.
  8. Place a layer of fruits in the mould that you intend to use.
  9. Pour the lychee-agar mixture.
  10. Place the remaining fruits and arrange them in a manner that the fruit will fit perfect in the mould.
  11. After pouring the remaining lychee-agar mixture and give a nice tap to release the air bubbles if any.
  12. Keep refrigerated for 1 to 2 hours.
  13. Unmould the jelly in a plate.
  14. Serve as it is or serve with your favourite fruit sauce.

Notes

  • Avoid adding brown sugar or Gula Melaka as they tend to change the colour of the jelly and spoil the clear see-through appearance.
  • You can add your favourite or choice of fruits.
  • Berries will be suitable too.
  • When you use agar powder make sure it does not contain any colour to retain the see-through clear look of the jelly.