Recipe: Delicious Vickys Vegan Jelly/Jello, Gluten, Dairy, Egg & Soy-Free

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We hope you got insight from reading it, now let's go back to vickys vegan jelly/jello, gluten, dairy, egg & soy-free recipe. You can cook vickys vegan jelly/jello, gluten, dairy, egg & soy-free using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Vickys Vegan Jelly/Jello, Gluten, Dairy, Egg & Soy-Free:

1. Get 400 ml of fruit juice.
2. You need 50 ml of water if using agar-agar and reduce the fruit juice by 50ml.
3. Use 100 grams of fruit of choice (optional).
4. Use of agar-agar powder or flakes as required by pack instruction.
5. Provide of (or use 4 sheets Dr Oetkers leaf gelatine).

Instructions to make Vickys Vegan Jelly/Jello, Gluten, Dairy, Egg & Soy-Free:

1. Boil the water and add the agar stirring until dissolved. Different brands have different diluting instructions but the basic rule is 1tsp powder/ 1 tbsp flakes to 8 fl oz / 240 mls liquid. If using leaf gelatine, soak the sheets in cold water and then discard the water, adding straight to the boiling juice.
2. Pour the agar mix into the fruit juice and stir well until thickening.
3. Layer the fruit in the botton of your mould or moulds, I prefer to use individual ones for the children, then pour the liquid on top.
4. Let cool, then refrigerate to set. Citrus fruits will take longer to set so I add an extra quarter teaspoon of powder if I'm using say, orange.
5. To free from the mould set it in hot water for a few seconds..
6. The texture using agar-agar is not exactly the same as regular gelatine jelly but still highly enjoyable.

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