Berry Jelly
Healthy, because
Even smarter
The forest berries and gooseberries score points with plenty of ballast substances. Mucilage from the seeds, tartaric, malic and citric acid from the gooseberries also flatter our intestines. By using agar-agar, a gelling agent made from algae, the summer dessert is even vegan.
If the grains from the wild berries do not bother you, you do not have to pass them through a sieve - which means that even more healthy fibre remains in the dessert. You can serve a vanilla sauce or yoghurt cream with the berry jelly. Try our vanilla sauce - smarter.
Ingredients
- Ingredients
- 1 ½ tsps Agar
- 500 grams mixed Wild berry
- 2 Tbsps sugar
- 1 lemon (juice)
- 200 milliliters Currant juice
- 150 grams Gooseberry
- 1 generous pinch Vanilla bean
- 1 Tbsp Vanilla sugar
- 150 milliliters Apple juice
Preparation steps
Mix the agar in 2 tablespoons of cold water. Rinse the berries and boil with the sugar, lemon juice and blackcurrant juice. Pour the berry mixture through a sieve. Add enough blackcurrant juice to reach 600 ml (approximately 2.5 cups). Boil again for about 2 minutes with half of the agar solution. Let cool and pour into 4 glasses. Chill for at least 1 hour in the refrigerator.
Rinse the gooseberries, dry and cut in half. Mix the gooseberries, vanilla seeds, vanilla sugar, remaining agar solution and bring to a boil. Cook for 2 minutes, let cool and pour into the glasses. Cool again for 1 hour, until the jelly begins to solidify. Garnish with a few gooseberries and cool for at least 2 hours before serving.
