Blueberry jelly with red berries and nuts
Prep
480 min
Cooking
5 min
Difficulty
Easy
Instructions
Blend the 50 g of blueberries into the blueberry juice. Place the almond milk, vanilla, and agar-agar in a small saucepan; bring to a boil and simmer for about 30 seconds, then add the rice syrup and stir well. Remove from heat and add to the blueberry purée. Pour the mixture into small glasses or pudding molds. Refrigerate and chill thoroughly for at least 8 hours.
If using pudding molds, dip them in warm water for a few seconds, unmold, decorate, and serve well chilled.
If using small glasses, add the garnish and serve.
Products used
Ingredients
Ingredients
50g
blueberries
330ml
1
pinch of vanilla powder
100g
rice syrup
2
teaspoons of agar-agar powder
For garnish:
mint leaf, lightly toasted sliced almonds, bilberries
