I always found the “common” gelatin very artificial, made of some mysterious colorful powder mixture, that comes in a box. When I started turning my life into a more natural and vegan reality, one of the things I learned was how to prepare gelatin in a completely different way, compared to how I used to see other people doing it. At that time, my desserts were almost exclusively fruit, but I gave it a try. Just knowing I could make it vegan (the other ones have an animal extract), from scratch and from a seaweed, I thought that quite funny and playful.
Make it Vegan with Agar Agar
This lovely sweet strawberry gelatin is part of my macrobiotic path and it was one of the first ones I made. If you are in relation to the macrobiotic’s philosophy, you know that, if there is any gelatin “allowed”, it is the one made with agar agar. You can buy this product in powder or flakes, at any natural health store. Once you cook it for a few minutes, it gives a jello texture to the preparations, more or less consistent, depending on how much you add. It can make you wonder how it would be if you would use the agar agar in other recipes, including the salted ones.
500ml of pure water
300g of organic strawberries
1 organic apple
4-6 tbsp of organic rice syrup
1 tbsp of agar agar (check your package instructions)
a pinch of sea salt
some organic mint leaves
In a pan, mix well the water, the agar agar, the syrup, and the salt. Cut the fruit in pieces, leaving about 100g of strawberries aside, and add into the mixture. Bring it to a boil and cook it for ten minutes. Shred everything. Add the rest of the strawberries and let it cook for a couple of minutes. Add some mint leaves. Put it in a silicon form, letting it cool and solidify. There is no need to put it in the fridge, but you may, if you wish (it will speed up the process). You know it’s ready when you press a finger on it and it’s consistent. At that time, you may take it out of the form and serve it, adding some mint leaves on top or any other decorations, such as fruits and cinnamon.
If, for some reason, your gelatin didn’t become consistent enough to remove it perfectly from the form, and you really want that result (you may like it softer), put it back in the pan, add a bit more of agar agar and let it cook for 10 more minutes. I always recommend that, at the end of the cooking process, you grind it, in order to make sure the agar agar is well dissolved. So, grinding it all over again is important, but the strawberry pieces will be dissolved. Make sure you add some more if you want to create that chunky texture.
The great part of all this is that your gelatin won’t melt, even during Summertime! The agar agar has that particular power.
I hope you get inspired. If you make this recipe, let us know!
If food and health, in general, spark some light within you, check out our ebook where we explain our food journey towards a more conscious way of eating. It inspires us to keep moving in our daily choices, and it sure will inspire you.
Strawberry Mint Gelatin
Sugar Free | Gluten Free | Super simple and sweet strawberry mint gelatin!
- 500 ml pure water
- 300 g organic strawberries
- 1 organic apple
- 4 to 6 tbsp organic rice syrup
- 1 tbsp agar agar
- 1 pinch sea salt
- some organic mint leaves
in a pan, mix well the water, the agar agar, the syrup and the salt
cut the fruit in pieces, leaving 100g of strawberries aside, and add into the mixture
bring it to a boil and cook it for ten minutes
shred the mixture
add the rest of the strawberries and let it cook for a couple of minutes
add some mint leaves
put it in a silicon form and let it cool and solidify
You know it's ready when you press a finger on it and it's consistent. At that time, you may take it out of the form and serve it, adding some mint leaves on top or any other decorations, such as fruits and cinnamon.