Farah Quinn’s Vegan Lychee and Strawberry Agar

Lychee layer:

• 1 canned lychees
• 1.5 cups lychee juice from canned lychees (reserve the fruit to serve with jelly)
• 2 Tbs sugar
• 1.5 cups water
• 1/2 Tbs agar agar powder

Strawberry layer:

• 2 cups almond or coconut milk whole fat
• 1/2 cup sugar
• 1 cup strawberries
• 1.5 cups water
• * 1/2 Tbs agar agar powder

How to make the jelly:

Strain the lychee juice from the canned lychees. Put the fruit in a mould of your choice  and only use the canned liquid.

In a small pot, whisk together your canned lychee juice, water, sugar and agar agar powder. Bring this to a boil, turn off the heat and pour over the lychees in the mould. Let it set for about 25 minutes.

For the strawberry layer, add water and fresh strawberries in a blender, blend until smooth.

In another small pot, whisk together  almond or coconut milk, strawberry purée, sugar and agar agar powder. Cook over medium heat, stirred occasionally to let the milk and the water separate.  Bring this to a boil, turn off the heat and pour over the lychee layer.

Do not move the mould and allow this to set.