Yuzu Agar Jelly with Ginger Syrup (Vegan + GF)

Yuzu Agar Jelly with Ginger Syrup (Vegan + GF)

You can eat this Yuzu Agar Jelly either as a light dessert, or as a refreshing palate cleanser between courses.

Yuzu Agar Jelly with Ginger Syrup (Vegan + GF)

It’s super healthy because it uses yuzu which is known for its medicinal properties, is refined sugar free because it’s naturally sweetened, and it’s also vegan/vegetarian because it uses agar instead of gelatine.

Yuzu is an Asian citrus fruit. It tastes slightly bitter like grapefruit, but has the sweet blossomy aroma of mandarin orange. It is widely used in Japanese cuisine, for savoury dressings and sauces, as well as being combined with honey to make yuzu tea, or used in alcoholic drinks such as the yuzu sour.

Its uses in Japan also go beyond the kitchen: on the winter solstice, people traditionally bathe in hot water with whole yuzu fruits floating on it. This strongly aromatic yuzu bath is said to prevent you from catching colds, moisturise the skin and relax the mind and body.

It’s almost impossible to get hold of fresh yuzu in the UK, but a lot of supermarkets sell yuzu juice, which is a good substitute. I used this one from Waitrose.

The ginger syrup adds an interestingly spicy edge to the heady aroma of the yuzu.

Agar is a natural jelly-like substance that comes from algae. It was first discovered in Japan in the 17th century, where it is known as kanten. It’s very healthy as it’s around 80% fibre.

It’s used in many traditional Japanese desserts, for example anmitsu (small cubes of agar jelly served with fruits) or mizu yokan, a thick, sweet jelly dessert.

I use this one by Clearspring, which you can buy in supermarkets and health shops in the UK.

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Yuzu Agar Jelly with Ginger Syrup (Vegan + GF)
Serves 6
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Ingredients
  1. 500ml water
  2. 1 teaspoon agar flakes (check the instructions on the packet as the amount needed tends to vary between brands)
  3. 6 teaspoons yuzu juice
  4. 3 teaspoons maple syrup (or sub agave syrup or honey if not vegan)
For the syrup
  1. 1 teaspoon juice from grated fresh ginger
  2. Splash of water
  3. 3 teaspoons maple syrup (or sub agave syrup or honey if not vegan)
  4. 2 teaspoons yuzu juice
Instructions
  1. Add agar flakes to a saucepan with the water, yuzu and maple syrup and bring to the boil (read the instructions on the agar packet carefully first as it can vary between brands)
  2. Pour into shallow rectangular-shaped container and refrigerate until set
  3. Make the syrup by heating all the ingredients in a pan until melted, and set aside to cool
  4. To serve, cut the jelly into cubes once it’s set and pour syrup on top – add fruit it you want!
Rhian's Recipes http://www.rhiansrecipes.com/
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