I’m happy to see blueberries at farmers markets. I love berries in general but I like blueberries a lot. While local blueberries are available, I want to make something with them.
A friend of mine gave me a coupon for free almond milk so I happened to have some almond milk at home. So this recipe was born!
It’s actually not that difficult if you follow my tips. 🙂 Let’s begin! The listing of ingredients and the shorter version of the recipe is at the bottom.
- To make blueberry juice, put water, 1 cup of blueberries and 1/4 cup (adjust to your taste) of maple syrup in a pan and bring to boil. Cook for 5 minutes after boiling.
This is how it looks after cooking for 5 minutes.
Strain and set aside in a bowl or jar to cool to room temperature.
2. Place blueberries into a mould.
3. To make blueberry jelly (the 1st layer), put cooled 7 oz, (approx.200 cc) of blueberry juice and 1 1 tablespoons 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.
4. Pour blueberry jelly mixture over blueberries slowly. Agar Agar gets harden at a room temperature. Set aside at a room temperature.
5. 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 1 1/2 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.
6. Before pouring the blueberry milk jelly mixture, pole shallow holes in the first layer with a toothpick or a skewer. This will be done each time before pouring the next layer. This will help bind each layer. [TIP #1]
7. 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. [TIP #2]
If it’s hot, you can put the mould in a cold water bath to cool it down faster.
8. To make almond milk jelly mixture (the last layer), mix almond milk and maple syrup (to your liking) and make 8.5 oz. (approx. 250 cc) of liquid. Add Put it in a pan, add 1 1/2 tablespoons of Agar Agar powder and bring to boil. Cook for 5 minutes after boiling. The liquid should gets thicken.
Pour the mixture into a bowl or a cup to cook down little bit.
9. Before pouring the almond milk jelly mixture, poke shallow holes in the second layer with a toothpick or a skewer.
10. Pour the warm (but not steaming hot) almond milk jelly mixture into the mould. Set aside at a room temperature.
You can use the cold-water-bath method to speed up the cooling process.
When it’s firm, transfer the mould into the fridge and set aside for two hours.
It’s a healthy dessert and is pretty to look at. This would be a good popluck food.
The texture is firm and not bouncy like regular jelly because we are using Agar Agar. It lasts a few days in the fridge so you can make ahead. I hope you give a try!
- 10 oz. (approx. 300 cc) water
- 1 cup blueberries plus ½ to 1 cup for decoration
- ½ to 1 cup maple syrup
- 4 tablespoons Agar Agar powder
- 1½ cup almond milk
- 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.
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