If you listened to the podcast conversation with Farah Quinn, you’ll know about her passion for pastry and love for agar-agar. Farah shared her recipe for Vegan Lychee and Strawberry Agar with The Rice Table listeners, so you can try this favorite dessert at home!
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.
After it set, cover and refrigerate for at least 4 hours or overnight before slicing and serving. Enjoy!