Fruity, vegan and wonderfully wobbly – could this be the perfect summer dessert? Your taste buds will dance to tropical mango and delicious macadamias set with a plant-based gelatin alternative, agar agar.
We’ve created this recipe to celebrate the Moon Festival, where beautifully decorated moulds are used for traditional mooncakes. Why not try this luscious and fruity jelly at home for an equally beautiful dairy-free and gluten-free alternative!
INGREDIENTS
225g pack of Dry Roasted macadamias
125ml macadamia milk (or coconut milk)
1 tsp vanilla extract
3 tsp agar agar powder
250g caster sugar
2 fresh mangoes, blended until smooth
250ml water
METHOD
First, make the macadamia jelly layer by mixing the macadamia milk with 1 teaspoon of agar agar, 125g of caster sugar and vanilla extract over a medium heat until it reaches a boil and the agar agar is completely dissolved (up to 5 minutes).
Chop the macadamia kernels into pieces and place at the bottom of the jelly moulds. Pour the milk mixture over the macadamias (one third the way of the mould) and allow to set in the fridge or at room temperature.
Now, start on the mango layer by mixing the water, 2 teaspoons of agar agar and remaining sugar over a medium heat until it reaches a boil and the agar agar is dissolved. Take off the heat and stir in the blended mangoes.
Fill the moulds the rest of the way with the mango mixture and allow to set. Serve chilled.
