To make blueberry juice, put water, 1 cup of blueberries and ¼ cup (adjust to your taste) of maple syrup in a pan and bring to boil. Cook for 5 minutes after boiling. Strain and set aside in a bowl or jar to cool to room temperature.
Place blueberries into a mould.
To make blueberry jelly (the 1st layer), put cooled 7 oz, (approx.200 cc) of blueberry juice and 1 tablespoon of Agar Agar powder in a pan and bring to boil. Cook for 5 minutes after boiling. Continue stirring. The mixture should gets thicken. Pour the mixture into a bowl or a cup to cook down little bit.
Pour the warm (but not steaming hot) blueberry jelly mixture over blueberries slowly. Agar Agar gets harden at a room temperature. Set aside at a room temperature.
To make blueberry milk jelly (the 2nd layer), mix equal parts of cooled blueberry and almond milk and add maple syrup to your liking and make 8.5 oz. (approx. 250 cc) of liquid. Put it in a pan, add 1½ tablespoons of Agar Agar powder and bring to boil. Cook for 5 minutes after boiling. Continue stirring. The mixture should gets thicken. Pour the mixture into a bowl or a cup to cook down little bit.
Before pouring the blueberry milk jelly mixture, poke shallow holes in the first layer with a toothpick or a skewer. This will help bind each layer.
Pour the warm (but not steaming hot) blueberry milk jelly mixture into the mould. Set aside at a room temperature. To make each layer bind, you need to pour the next layer before the layer before is completely harden. Do not cool jelly into the fridge until all layers are poured into the mould.
To make almond milk jelly (the last layer), mix almond milk and maple syrup (to your liking) and make 8.5 oz. (approx. 250 cc) of liquid. Put it in a pan, add 1½ tablespoons of Agar Agar powder and bring to boil. Cook for 5 minutes after boiling. Continue stirring. The mixture should gets thicken. Pour the mixture into a bowl or a cup to cook down little bit.
Before pouring the almond milk jelly mixture, poke shallow holes in the second layer with a toothpick or a skewer.
Pour the warm (but not steaming hot) almond milk jelly mixture into the mould. Set aside at a room temperature. When it's firm, transfer the mould into the fridge and set aside for two hours.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/triple-layered-blueberry-vegan-jelly/