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Soy-kefir almond jelly with jasmine syrup

Prep Time 5 minutes
Cook Time 5 minutes
Chilling 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Print the recipe

Ingredients

Almond jelly

  • 2 g powdered agar Use pure agar powder (kanten), not a sweetened jelly mix.
  • 50 ml plain water
  • 30 g cane sugar Beet sugar works too.
  • 1 tbsp apricot kernel dessert powder Choose powder for almond jelly, not baking almond flour or a mix with added gelling agents. If sweetened, reduce the cane sugar to taste.
  • 100 ml unsweetened soy milk
  • 200 g plain soy kefir

Jasmine syrup

  • 150 ml brewed jasmine tea Brew strong and use while hot.
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 10 dried goji berries Rinse before use.

You will need

  • Small saucepan
  • Heatproof spatula
  • Fine-mesh strainer
  • Heatproof food container
  • Heatproof jug
  • Refrigerator

Instructions

Make the almond jelly

  • Combine the water and agar in a small saucepan and bring to a boil, then stir over very low heat for about 2 minutes until fully dissolved.
  • Stir in the cane sugar and apricot kernel dessert powder until the sugar dissolves and the powder is evenly mixed in.
  • Stir in the soy milk and heat until just short of boiling.
  • Take the pan off the heat and let it cool for 2–3 minutes, then stir in the soy kefir until smooth; work quickly, before the agar starts to set.
  • Strain the mixture through a fine-mesh strainer into a heatproof food container.
  • Cool briefly, then refrigerate for about 3 hours until set and cold throughout.
    • If the agar packet calls for a longer simmer, follow its timing to dissolve the powder fully before adding sugar.

Make the syrup and serve

  • While the jelly chills, combine the hot jasmine tea, honey, lemon juice and goji berries in a heatproof jug, stirring until the honey dissolves.
  • Cool the syrup briefly, then refrigerate until cold.
  • Spoon the set jelly into four small dessert bowls and top with the cold syrup and goji berries.
    • Refrigerate the jelly and syrup within 2 hours of making them, or within 1 hour if the room is above 32°C (90°F).

Storage and safety

Cover and refrigerate the jelly and syrup separately at 4°C (40°F) or below, and eat within 2 days. Avoid freezing, as the jelly can turn watery when thawed. Some apricot kernel dessert powders contain milk; check the ingredients if you need to avoid it.