Last of the Summer Jelly

A community recipe by blackpoppy

Not tested or verified by Nigella.com

Introduction

Well with the berry season coming to a close and plum and apple season beginning ,I thought I needed to use up the frozen rasberries and also picked some blackberries. This jelly is made using ground almonds and japanese agar jelly flakes made from seaweed. They use it in japan when making bean cakes (adzuki bean) and other desserts. It's quite versatile and you could mix any fruit with it, mango, mandarin...and it held the shape properly in a jelly mold.

Ingredients

Serves: 4 - 6

For the Jelly

almond meal
raspberries
vanilla bean
honey
agar flakes

For the Sauce

raspberries
blackberries
honey (or sugar)

Method

Last of the Summer Jelly is a community recipe submitted by blackpoppy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Very easy really just blend the almonds in a little water and strain out the liquid. Heat in a pan with 1 tbs of agar flakes. Simmer for 5 mins until dissolved .

Blend berries with strained almonds, add honey and vanilla and then the dissolved jelly liquid. Pour in the jelly mold .

For the sauce blend blackberries , rasberries and honey.

I served this with coconut lime ice cream . It was nice.