If you’re looking for an easy mille feuille recipe you’ve come to the right place. Ready-rolled puff pastry sheets are layered with an eggless mille feuille cream yogurt filling that is flavoured with silky white chocolate and saffron. This decadent dessert is wonderful served during a special occasion or eggless afternoon tea.
So you’re ready to prepare a show-stopper dessert? Mille Feuille, or “thousand leaves” is a beautiful French dessert comprising of alternating layers of feather light puff pastry, smooth vanilla cream (creme patissiere) and topped with a layer of icing. It is eye-catching and delicious and this eggless version is no exeption.
In this recipe, I have made an eggless cream filling using strained yogurt which is flavoured with white chocolate and exquisite saffron. The result is a rich filling that contrasts superbly with the light puff pastry.
Eggless Mille Feuille Cream
Instead of a creme patisere filling, I have make an eggless filling using strained yogurt and whipped cream that is stabilised with tapioca starch. Melted white chocolate and icing sugar is folded into this creamy yogurt filling along with threads of saffron.
The filling has some resemblance to an Indian Shrikhand with cream which is also made from strained yogurt.
Saffron is one of the most used spices in our kitchen, not only in making Indian desserts or sweets like Saffron Milk Halwa (prepared in microwave) but also added to aromatic Saffron Vinaigrette for this cosy and warm Carrot, Ginger and Coconut Soup .
I love the addition of saffron in this comforting Italian Vegan Saffron and Asparagus Pasta . Why not incorporate saffron in this refreshing, creamy and smooth rice-based Mexican drink Saffron Cardamom Horchata . We have given lovely saffron twist to these Eggless Saffron and Clementine Buns . These Saffron and Pistachio Shortbread are one of my favourite with a hot cuppa!
Some vegan recipes use a vegan custard filling using custard powder and plant milk but I felt that strained yogurt would hold its shape better. It also meant that I could pipe the cream rather than spread it across the pastry.
ingredients
Puff Pastry – you will need 1 sheet of good quality ready rolled puff pastry. If using frozen pastry, ensure to thaw well in advance in the refrigerator. Then unwrap it and leave it on the smooth worktop for 10 minutes before you need it.
Eggless Creme Ingredients
White chocolate – Ensure you use good quality white chocolate, always look for a higher cocoa percentage to get the most out of your chocolate. The higher the percentage of cocoa butter the smoother it will melt. I used normal white chocolate but you can also use cooking white chocolate if you wish.
Use leftover white chocolate to make this halloween popcorn -simply switch up the colours to suit the season.
Yogurt – we have used plain full-fat natural yogurt which is then strained for a few hours. You can also use greek yogurt but note even greek yogurt needs some straining. You could use yogurt from a Turkish supermarket that is pre-strained.
Double cream – We have used fresh cream which is then whipped. In the UK double cream is rich with a fat content of 48% (percent). In USA it is known as heavy cream. DO NOT use extra thick double cream in this recipe, which is more of a spooning cream.
Sugar – You will need icing sugar for filling and frosting for this Mille Feuille recipe. Icing sugar contains cornstarch that helps to thicken the filling and frosting. In other countries known as powdered sugar or confectioners’ sugar.
Tapioca starch or agar agar powder – If you want to pipe your creme then I suggest using either tapioca starch or agar agar powder to stabilise it. This way, the creme will hold its shape under the weight of the layers and even once it is left out of the fridge. If you want to spoon the creme and spread it evenly then you can leave out the starch. Do not use more than the recipe recommends as too much will leave a “floury” uncooked taste in the creme. You can easily find either of these powders in Asian grocery stores, health food stores or online.
Optional flavours:
Cardamom powder – optional but if you’re making a fusion dessert, a pinch of cardamom powder works wonders and will provide depth to the recipe.
Saffron threads – traditional millie feuille cream recipe contains egg yolks which gives golden hue to the creme patissiere. We have used saffron which imparts both flavour and a similar golden colour.
Icing Ingredients:
Do not underestimate the power of topping the mille feuille with icing – the sweetness is so good against the pastry and surprisingly it does not over sweeten the dessert.
This icing will set as it dries but will not harden so that it cracks. It remains soft and smooth. I have not flavoured this icing as there are plenty of gorgeous flavours in the creme. I also want the icing to remain crisp white.
Icing sugar – commercial icing sugar is a blend of finely powdered granulated sugar and an anticaking agent.
Milk – we have used whole milk for rich and creamy taste.
Yellow food colouring – if you want to create the chevron design, then add a pinch of yellow food colouring to a small amount of the icing.
We have some unique fusion Puff Pastry recipes on this blog, take a look at them.
Create this showstopper dessert Rose and Pistachio Puff Pastry Cream Cones and impress your guest.
How to make Mille Feuille with Puff Pastry
The recipe is broken down into different steps. To save time, I start with preparing the creme filling which takes a few hours to make! Remeber this isn’t a last minute dessert so give yourself time, buy plenty of the ingredients and have any special equipment to hand.
Filling
Firstly, strain the yogurt. Place paper towels in a colander with a bowl underneath to catch the whey. Spoon the yogurt into the paper towels. Add a weight to speed up the straining process. It will take around 2-3 hours. Once the yogurt is strained mix until smooth and set aside. You can leave out this step if you have pre-strained yogurt.
For me, this is the easiest method to melt the chocolate. You may find that a bain marie method works better for you. Add chunks of white chocolate (break the chocolate into smaller pieces) to a microwave safe bowl with 50ml double cream and saffron threads if using. Microwave in 10 second bursts until the chocolate begins to melt slightly but not bubbling. Whilst it is warm, whisk together the chocolate and double cream and set aside. It should remain a thick yet spoonable consistency.
Whip the remaining double cream until forming soft peaks.
Fold the whipped cream, strained yogurt, chocolate, icing sugar, tapioca starch and cardamom powder together and mix gently until smooth.
Transfer to a piping bag with a nozzle already attached and refrigerate for 2-3 hours. Meanwhile, you can get on with the pastry.
Pastry – baked in the oven method
Take the ready-rolled puff pastry out of the fridge approximately 10 mins prior to handling. You’ll know its ready to use when you unroll it slightly and no cracks appear. If there are too any large cracks, leave it a few minutes longer.
Pre-heat the oven to 190C.
Lay out the ready pastry sheet and roll until 1/2cm thick.
Cut into equal rectangles using a sharp knife or pizza cutter. We used 4″x2″. Pierce the pastry with a fork several times so the pastry does not rise as it bakes.
Place the rectangles on baking parchment in a baking tray. Place another piece of parchment on top and then lay another baking tray to create a weight on top of the pastry. This prevents the pastry from rising.
Bake for 10 minutes then remove the top baking tray and bake for a further 5-10 minutes or until golden-brown. At this point, the pastry should only brown a little but not rise or puff!
If required, using a grater, grate the edges of the pastry until even in size and for an even finish. Set aside in groups of 3 similar sized pieces. This technique also makes it appear you have made a large mille feuille and then cut it.
Icing/Frosting
Place icing sugar in a bowl, you can sieve if there are any lumps, and add the milk bit by bit whisking until a thick paste forms. I would aim for a thick paste as a thinner paste will drip down the sides.
Spoon some of the icing into a different bowl and add food colouring. Add this to a piping bag with a very small hole.
Spread the thick white icing across one rectangle from each group. At this point, work fast to add the design as the icing will begin to set. Try to spread the icing gently in a way that crumbs from the pastry will not spread across the icing and ruin the finish.
Pipe small equidistant lines of the colour icing across the rectangles. Before the icing sets, rake a toothpick across the lines to create a chevron pattern.
Assembly
When ready to assemble, take the filling out of the fridge just before using.
Pipe dollops onto a pastry rectangle. Top this with another piece and repeat. Finish with a rectangle that has been iced.
Alternatively, spread the filling onto the pastry without piping and assemble the same way.
The Mille Feuille are ready to serve! At this point, they can also be placed in the fridge if not served straight away.
Air-fryer Mille Feuille Puff Pastry
I love using the Air-Fryer for most of my puff pastry recipes as the pastry cooks evenly.
Preheat the air-fryer to 190C.
You will need baking trays that are small enough to fit in your air-fryer basket.
Take your cut puff pastry rectangles and place in a parchment lined baking tray. As above, top with another piece of parchment and then place another tray to provide weight.
Air-fry at 190C for 7 minutes. Remove the baking tray and brown the pastry for another 5 minutes. Judge at this point, if the pastry is already looking brown, reduce the timings.
Open the air-fryer basket immediately once the timer goes off. Leaving food in the basket closed will continue to cook in the heat and will burn!!! I’ve learnt this the hard way…
Other yogurt recipes
Yogurt Sandwich
Cashew, Date and Yogurt Popsicle
Creamy Rose Lassi
Bhapa Doi with Spiced Orange Syrup (steamed/baked yogurt)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Mille Feuille with White Chocolate Saffron Yogurt Cream
Equipment
- 1 Colander
- 1 cheese cloth or kitchen tissue paper (strong ones)
- 1 Bowl
- Piping bag
- Oven/Air fryer
- Baking trays
- Knife/nutmeg grater
Ingredients
Pastry
- 320 gram puff pastry ready rolled (1 packet)
Chocolte and Yogurt Cream Filling
- 500 g Yogurt full fat
- 200 g white chocolate
- 150 ml double cream
- 3 tbsp icing sugar
- 1 tbsp tapioca starch or agar agar powder
Optional Flavours
- ½ teaspoon cardamom powder
- 10 strands saffron
Icing
- 100 grams icing sugar
- 25-50 mls whole milk
Instructions
Chocolate Yogurt Cream Filling
- Firstly, strain the yogurt. Place paper towels in a colander with a bowl underneath to catch the whey.
- Spoon the whole pot of yogurt into the paper towels. Add a weight to speed up the straining process.
- It will take around 2-3 hours. Once the yogurt is strained mix until smooth and set aside.
- Add chunks of white chocolate to a microwave safe bowl with 50ml double cream and saffron threads.
- Microwave in 10 second bursts until the chocolate begins to melt slightly but not bubbling.
- Whilst it is warm, whisk together the chocolate and double cream and set aside. It should remain a thick yet spoonable consistency.
- Whip the remaining double cream until forming soft peaks.
- Fold the whipped cream, strained yogurt, chocolate, icing sugar, tapioca starch and cardamom powder together and mix gently until smooth.
- Transfer to a piping bag with nozzle and refrigerate for 2-3 hours.
Pastry – Oven
- Prior to assembly, prepare the puff pastry. Pre-heat the oven to 190C/375F gas mark 5.
- Lay out the ready pastry sheet and roll until 1/2cm thick.
- Cut into equal rectangles using a sharp knife or pizza cutter. We used 4"x2". Pierce the pastry with a fork several times so the pastry does not rise as it bakes.
- Place the rectangles on baking parchment in a baking tray. Place another piece of parchment on top and then lay another baking tray to create a weight on top of the pastry.
- Bake for 10 minutes then remove the top baking tray and bake for a further 5-10 minutes or until golden-brown.
- If required, using a grater, grate the edges of the pastry until even in size. Set aside in groups of 3
Pastry – Air fryer
- Preheat the air fryer at 190C for 3 minutes.
- Place pastry pieces in the basket on baking parchment, place another piece of parchment on top and put heavy baking tray or bread loaf tin.
- Air fry for 6-7 minutes on 190C.
- Remove tray and parchment paper and air fryer another 4-5 minutes or til nice and golden brown.
Icing/Frosting
- Place icing sugar in a bowl and add the milk bit by bit whisking until a thick paste forms.
- Spoon some of the icing into a different bowl and add food colouring. Add this to a piping bag with a very small hole.
- Spread the thick white icing across a rectangle from each group.
- Pipe small equidistant lines of the colour icing across the rectangles. Before the icing sets, rake a toothpick across the lines to create a chevron pattern. Set aside.
Assembly
- When ready to assemble, take the filling out of the fridge just before using.
- Pipe dollops onto a pastry rectangle. Top this with another piece and repeat. Top with a rectangle that has been iced.
- Alternatively, spread the filling onto the pastry without piping and assemble the same way.
- The Mille Feuille are ready to serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Eggless Mille Feuille with White Chocolate Saffron Yogurt Cream
Equipment
- 1 Colander
- 1 cheese cloth or kitchen tissue paper (strong ones)
- 1 Bowl
- Piping bag
- Oven/Air fryer
- Baking trays
- Knife/nutmeg grater
Ingredients
Pastry
- 320 gram puff pastry ready rolled (1 packet)
Chocolte and Yogurt Cream Filling
- 500 g Yogurt full fat
- 200 g white chocolate
- 150 ml double cream
- 3 tbsp icing sugar
- 1 tbsp tapioca starch or agar agar powder
Optional Flavours
- ½ teaspoon cardamom powder
- 10 strands saffron
Icing
- 100 grams icing sugar
- 25-50 mls whole milk
Instructions
Chocolate Yogurt Cream Filling
- Firstly, strain the yogurt. Place paper towels in a colander with a bowl underneath to catch the whey.
- Spoon the whole pot of yogurt into the paper towels. Add a weight to speed up the straining process.
- It will take around 2-3 hours. Once the yogurt is strained mix until smooth and set aside.
- Add chunks of white chocolate to a microwave safe bowl with 50ml double cream and saffron threads.
- Microwave in 10 second bursts until the chocolate begins to melt slightly but not bubbling.
- Whilst it is warm, whisk together the chocolate and double cream and set aside. It should remain a thick yet spoonable consistency.
- Whip the remaining double cream until forming soft peaks.
- Fold the whipped cream, strained yogurt, chocolate, icing sugar, tapioca starch and cardamom powder together and mix gently until smooth.
- Transfer to a piping bag with nozzle and refrigerate for 2-3 hours.
Pastry - Oven
- Prior to assembly, prepare the puff pastry. Pre-heat the oven to 190C/375F gas mark 5.
- Lay out the ready pastry sheet and roll until 1/2cm thick.
- Cut into equal rectangles using a sharp knife or pizza cutter. We used 4"x2". Pierce the pastry with a fork several times so the pastry does not rise as it bakes.
- Place the rectangles on baking parchment in a baking tray. Place another piece of parchment on top and then lay another baking tray to create a weight on top of the pastry.
- Bake for 10 minutes then remove the top baking tray and bake for a further 5-10 minutes or until golden-brown.
- If required, using a grater, grate the edges of the pastry until even in size. Set aside in groups of 3
Pastry - Air fryer
- Preheat the air fryer at 190C for 3 minutes.
- Place pastry pieces in the basket on baking parchment, place another piece of parchment on top and put heavy baking tray or bread loaf tin.
- Air fry for 6-7 minutes on 190C.
- Remove tray and parchment paper and air fryer another 4-5 minutes or til nice and golden brown.
Icing/Frosting
- Place icing sugar in a bowl and add the milk bit by bit whisking until a thick paste forms.
- Spoon some of the icing into a different bowl and add food colouring. Add this to a piping bag with a very small hole.
- Spread the thick white icing across a rectangle from each group.
- Pipe small equidistant lines of the colour icing across the rectangles. Before the icing sets, rake a toothpick across the lines to create a chevron pattern. Set aside.
Assembly
- When ready to assemble, take the filling out of the fridge just before using.
- Pipe dollops onto a pastry rectangle. Top this with another piece and repeat. Top with a rectangle that has been iced.
- Alternatively, spread the filling onto the pastry without piping and assemble the same way.
- The Mille Feuille are ready to serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make homemade wiggly vegan jelly that is perfectly set with only two easy to find ingredients. You can totally customise this recipe to whichever flavour you (or your kid) fancies! Homemade jelly that is gelatine-free has never been easier or stress-free!
Vegan Jelly/Jello with Agar Agar
- Vegan Jelly/Jello with Agar Agar
- Homemade jelly
- Jelly or Jello?
- Important notes about preparing Vegan Jelly
- Vegan Jello Ingredients Vegan Rose Jello Vegan Orange and Mango Jello
- How does Agar Agar work?
- Vegan Jelly alternative flavours
- How to make homemade vegan jelly using agar agar/china grass
- What is the best mould for jelly?
- How to remove jello from the mould without damage
- FAQS
- Other Vegan Desserts Recipes
One of the most common pudding in British school dinners in the 90s was jelly and cream.
We’d be served a wiggly square of strawberry jelly with a dollop of squirty cream with 100s and 1000s on top. Honestly, I can still smell that dining hall now.
I was never really into school dinners and would pick at the mains (and subsequently get told off by the dinner ladies) but I LOVED the puddings.
Each day was different with pudding options like chocolate sponge and custard, jam tart and custard, marble sponge and custard. There was a LOT of custard.
A few times a year, we would be treated to Butterscotch Tart .
I was chatting to a friend who recently turned vegan and we got to talking about the school dinners we shared.
She’d had a go at making a gelatine-free jelly at home which turned out really well for her. Thanks to her, I now have a vegan jelly recipe that takes me back to my childhood.
Homemade jelly
You might wonder why bother making vegan jelly at home when it is now so easily avaliable in supermarkets. Homemade jelly is so much more worth it because if you use pure fruit juice then it does not contain artificial colours or flavours.
With homemade, you can really play around with the flavour and make the jelly exactly to your liking. You can add fresh fruit to it or even make up your own flavour combinations.
Lastly, I think making your own jelly gives you a sense of achievement – that wiggly block of fun is all created by YOU!
You’ll love this recipe because it’s :
- Gelatine free – totally vegan and vegetarian friendly
- Gluten-free
- Free from the major allergens
- A great recipe to make with and involve kids
- Great for parties
- Quick to make and doesn’t require much preparation
- A great last-minute dessert idea
- You can incorporate fresh fruit
- A great make-ahead dessert
- Requires simple and easy to find ingredients
- Not costly
- Smooth in texture
- Perfectly set jelly just like shop-bought
Jelly or Jello?
In the UK, we call this dessert jelly which is known as jello in America whereas jelly in America is the same as jam in the UK.
I was so confused when I first heard about peanut butter and jelly sandwiches as a kid…
Important notes about preparing Vegan Jelly
If you want to make clear jelly that is similar to traditional jelly, you have to use some water in the recipe. I have noticed that using only fruit juice causes slightly cloudy jelly.
Your jelly will set if using fruit juice however note that the jelly will NOT be clear. We tried this recipe at home with nearly 10 different batches in 10 different combinations and only those batches made with some water gave us clear and well set jelly.
For one of our jelly recipes, we have used rose syrup which has plenty of strength of flavour and colour so it can be mixed with water to make our clear, set jelly. The other fruit flavour option is to use fruit cordial or squash which is concentrated and so can tolerate the addition of water to make up the jelly.
I found that fruit juice does not have enough flavour to be diluted with water. I tried making the jelly with only fruit juice but the acidity in the juice did not allow the jelly to set and also the jelly was not clear.
Vegan Jello Ingredients
Making your own homemade vegetarian jelly from scratch sounds daunting but it really isn’t – just a glance at these two ingredients should make you breath a sign of relief! These few ingredients will ensure plenty of flavour so you do not need to add any extracts.
Exact measurements will be given in the recipe card below .
Vegan Rose Jello
Agar Agar powder – to make the jelly vegan, we have used agar agar powder in replacement of gelatine. Agar agar acts as a vegan gelling agent. You may find that agar-agar is sold under the name China Grass or Falluda grass or falooda powder.
Rose syrup – we have used rose syrup which is a cordial made from water, sugar and rose flavourings. Its is also called Gulab Syrup.
Rose syrup can be found in many supermarkets but definitely in South Asian grocery stores. During Ramadan month they are available abundantly in almost every grocery store. Note that rose syrup bought in shops does contain E numbers.
Optional – in the summer months, you could add some basil seeds or tukmaria or sabja seeds to the jelly.
Basil seeds are commonly used in Middle-eastern and South Asian drinks, such as Falooda, due to their cooling properties and a very common flavour combination is rose and basil seeds. Simply sprinkle some un-soaked or soaked basil seeds into the mixture prior to pouring into moulds.
Check out our Rose and Hibiscus Sharbat with Basil Seeds recipe, if you need refreshing and cooling non-alcoholic drink to beat the heat.
Vegan Orange and Mango Jello
Fruit squash – Instead of rose syrup, you could use other fruit cordials or squash. If you want your jelly to be sugar-free, use sugar-free or no added sugar fruit squash.
A lot of fruit squash in supermarkets are also free from artificial flavours and colourings making these a good option.
I have used no added sugar Orange and Mango squash.
Optional
Add extra white granulated sugar if you feel like your fruit juice is not sweet enough.
In replacement of agar-agar (Vegan Jelly made with Vege-gel)
Vege-gel is another vegetarian setting agent made from carrageenan, locust bean gum and a firming agent. It comes in sachet form and 1 sachet can set 1 pint of water. It is available in supermarkets.
How does Agar Agar work?
Agar-Agar or kanten is a seaweed derivative, specifically red algae, and is used as a plant-based gelatine. It is also known as China Grass.
It is sold as a powder, in flakes or strand form. Agar does not have an aftertaste, is colourless and odourless making it a great gelling agent to make set desserts like mousses, jellies and panna cotta.
Have you tried our Gelatin-free Layered Mango Panna Cotta or Caramel Panna Cotta with Salted Peanut Brittle
China Grass has the ability to set at room temperature though it will be a little firmer than gelatine. Unlike gelatin, china grass will not melt as easily. Because of agars higher melting point, it retains some firmness in the mouth when eating and gelatine based jellies will have a melt-in-the-mouth texture.
If you have bought agar-agar strands, you can grind them down in a grinder to make them into flake form.
It takes a little trial and error for exact amounts and type of agar-agar that you use. I used two different brands and found that they both worked slightly differently. It makes creating accurate recipes more difficult.
Vegan Jelly alternative flavours
You can add many different flavours and liquids to the china grass mixture.
Use mango juice to make vegan mango jello, gorgeous dark red grape juice or any different squash flavours.
You could add small pieces of fruit either to the bottom of the moulds. If you want the fruit to be suspended in the jelly, then add it just as it begins to set so that it the fruit will not sink to the bottom.
I have read from multiple sources not to add fresh pineapple, kiwi, or papaya as they have enzymes that prevent the jelly from setting.
How to make homemade vegan jelly using agar agar/china grass
Prepare your flavoured liquid whether its using rose syrup or fruit squash. Keep it aside.
Add the agar agar to a pan with water.
Bring to a boil whilst continuously stirring with a whisk. We want to make sure that no lumps form. If you do not stir continuously, then the powder will settle at the bottom.
Keep checking the water to see that the agar-agar has dissolved – do this by dipping in a spoon. The back of the spoon should be clear of any granules. We do not want the agar-agar mixture to thicken but simply to dissolve the agar in the water.
Add the flavoured liquid and whisk to incorporate the mixtures.
Pour the mixture into moulds and allow to cool. You will see that the jelly will begin to set at room temperature but you can help it along by placing it in the fridge for about an hour.
To check if the jelly is done, gently touch the surface.
What is the best mould for jelly?
Modern Jelly moulds are typically made of silicone but can also be made from glass, metal or plastic. You can buy a specific jelly mould or use a patterened container or bowl to your liking.
This recipe allows you to use small moulds for individual jellies or you can also use a large mould to make one big jelly that can be cut from.
How to remove jello from the mould without damage
You can either serve the jelly inside its mould if you have used serving glasses or you could remove the jelly and serve on a plate.
Use a thin knife to gently prise the jelly away from the mould. This allows air to enter the mould and should help the jelly to fall away. Once you have loosened the edges, place a plate over the mould and turn upside down, the jelly should fall onto the plate.
Store in an airtight container and keep in a cool dry place.
Yes, you can make sugar-free vegan jelly by using fruit squash that is made from sweeteners and contains no added sugar.
If your jelly is still a liquid, you can place the mixture back into a pan and heat again whilst whisking in an extra teaspoon of agar-agar. Once the agar powder has dissolved pour again in the moulds.
as it is , with ice cream or make desserts by adding in the cold coffee or falooda
Other Vegan Desserts Recipes
Vegan Eaton Mess
Pumpkin Spice Biscotti Vegan
Amaranth Pudding (rajgira halwa)
Pistachio Olive Oil Cake
Almond thins with Saffron (kesar badam katli)
Fruity Coconut Rice Pudding
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Vegan Jelly/Jello Recipe
Equipment
- pan
- Spoon
- Whisk
- Mould to set the jelly/jello
Ingredients
Rose Vegan Jelly/Jello
- 2 teaspoon agar agar powder
- 2 ¾ cup water tap
- ¼ cup rose syrup
Orange & Mango Vegan Jelly/Jello
- 2 teaspoon agar agar powder
- 2 ¾ cup water tap
- ¼ cup orange and mango squash we used sugar-free
Instructions
Rose Vegan Jelly/Jello
- In a pan add 1 1/4 cup water and 2 teaspoons of agar agar powder.
- Combine well using whisker.
- Bring it to boil on a medium heat.
- Boil till agar agar powder disolves completely.
- Turn the heat low.
- Add remaining water and rose syrup and mix well.
- Bring it to boil, then turn off the heat.
- Pour the jelly liquid into the moulds and allow to cool at room temeprature.
- Once cooled totally, chill in the fridge for at least 2-3 hours before consuming.
Orange & Mango Vegan Jelly/Jello
- In a pan add 1 1/4 cup water and 2 teaspoons of agar agar powder.
- Combine well using whisker.
- Bring it to boil on a medium heat.
- Boil till agar agar powder disolves completely.
- Turn the heat low.
- Add remaining water and orange/mango squash and mix well.
- Bring it to boil, then turn off the heat.
- Pour the jelly liquid into the moulds and allow to cool at room temeprature.
- Once cooled totally, chill in the fridge for at least 2-3 hours before consuming.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
