Ingredients
Equipment
Method
- Add the fruit juice, water, agar-agar powder, and sugar to a small saucepan. Whisk well before turning on the heat.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Whisk for 2–3 minutes so the agar fully dissolves.
- Turn off the heat and stir in the lemon juice. Taste and add a little more sweetener if needed.
- Divide the chopped fruit between 6 small cups or dessert glasses.
- Pour the warm jelly mixture over the fruit. Let the cups cool for 10 minutes at room temperature.
- Chill for at least 2 hours, or until fully set.
- Serve cold with extra fruit, whipped cream, or a spoonful of yogurt.
Notes
Halal Note: Do not use Dr. Oetker gelatine unless the exact packet says halal-certified or clearly lists a halal-approved source. Always check the current label, country of sale, and certification mark. If the label is unclear, agar-agar is the safest substitute.
Recipe Notes: Agar-agar sets firmer than gelatine. For a softer texture, reduce to 1½ teaspoons. Fresh pineapple, kiwi, and papaya may prevent gelatine from setting, although they generally work with agar-agar when cooked first.
Optional Halal Gelatine Version: Bloom 2½ teaspoons halal-certified powdered gelatine in ¼ cup cold juice for 5 minutes. Warm the remaining juice with sweetener, stir in the bloomed gelatine until dissolved, pour over fruit, and chill.