Tuesday, July 26, 2011

Agar Agar Jelly with Canned Fruit Cocktail

1 packet rose brand agar agar powder (13g)
150g sugar
1 can fruit cocktail (drained and reserve juice)
water (measure amt of reserved juice and top up to 1 litre (32 oz)  in total quantity
1 tsp vanilla essence

  1. Prepare a 12 cup muffin tray or any jelly mould.  Divide the fruit cocktail equally into the cups of each tray.
  2. Add agar agar powder, sugar, water, reserved juice and vanilla essence in a pot and boil, stirring continously till the sugar has melted.
  3. Pour the mixture equally into each cup.  Leave to set.
  4. Refrigerate them when cooled and serve chilled.