Steps to Make Award-winning Vickys Vegan Jelly/Jello, Gluten, Dairy, Egg & Soy-Free

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys vegan jelly/jello, gluten, dairy, egg & soy-free. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Vegan Jelly/Jello, Gluten, Dairy, Egg & Soy-Free is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vickys Vegan Jelly/Jello, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have vickys vegan jelly/jello, gluten, dairy, egg & soy-free using 5 ingredients and 6 steps. Here is how you can achieve that.

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

1. Get 400 ml fruit juice
2. Make ready 50 ml water if using agar-agar and reduce the fruit juice by 50ml
3. Make ready 100 grams fruit of choice (optional)
4. Prepare agar-agar powder or flakes as required by pack instruction
5. Make ready (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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