Peach agar jelly with yogurt

Agar-agar is a gelling agent from red seaweed, the basis of Japanese kanten desserts: it is less soft than gelatine and sets even at room temperature. Peach agar jelly is a cool, light, vegan sweet for summer.

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Method

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1. Cut the peaches into smaller slices and toss with the lemon juice.
2. Bring the water, agar-agar and honey to the boil in a pan and boil for 2 minutes, stirring, so the agar dissolves completely. ⏱ Timer: 2 min
3. Take off the heat and let it cool for 3–4 minutes (it should still be liquid). ⏱ Timer: 3 min
4. Divide the peach slices among glasses or moulds.
5. Pour over the liquid jelly and set at room temperature for 20 minutes, then in the fridge for at least 2 hours. ⏱ Timer: 20 min
6. Turn out or serve in the glass with yoghurt and mint.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Agar must be boiled (2 minutes) or it will not set.
• Agar sets at room temperature, faster than gelatine.
• Acidic fruits (pineapple, kiwi) can hinder it, so be careful.
• Keeps in the fridge for 3 days.

Frequently asked questions

Can I use gelatine?

Yes, but gelatine is softer and melts; agar is firmer and more brittle.

Is it vegan?

Yes, agar is plant-based.

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More japanese ideas

• Yubeshi (Japanese walnut mochi confection)
• Matcha yogurt loaf
• Roasted sweet potato with honey (yaki-imo)
• Red bean oatmeal bowl (anko oatmeal)
• Simple strawberry daifuku (rice flour mochi)
• Light mizu-yokan (red bean jelly)
• Pumpkin tofu muffins
• Pan-fried banana with kinako

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