Jelly slice

May 17, 2005

Hi Emma,

I too am from Brisbane and I know you from the FinB group. Regarding the

sulphite free gelatine, no I don't know of any. I looked into it a couple

of years ago when I thought Liam might be very sensitive to sulphites and

didn't want to give it to him (we are not strictly vegan) and came up with

nothing. I also experimented with Agar Agar and agree that marshmallow is

impossible, however I did make Jelly. Around that time (a couple of years

ago) LaDonna (I think) posted a heap of tips on working with Agar, and I

found some on the net. I found those invaluable as it isn't as easy to use

I as thought it would be. I can dig them up for you if you want.

Maybe LaDonna or someone else would be able to provide a method of using

Agar in this recipe. Or maybe Emes is sulphite free and you could import it.

By the way this recipe is failsafe if you watch the amount of servings in

order to limit the cashews and pear.

Sorry to not be of more help,

Caroline

Brisbane, Australia

>

> Thanks for the recipe. I am also in Australia (Brisbane,

> Queensland).

> I have been using agar agar but have not had much success

> with it for marshmallows or jelly (I use it mainly to set

> cakes). My son has a severe reaction to sulphites

> (preservatives numbers 220 to 228 )so I are finding it

> diificult to find a suitable gelatie. Are you aware of any

> vegan gelatines that don not contain sulphites (or any preservatives).

May 17, 2005

Agar should work quite well in this recipe. For the cheesecake layer

ou will need a more liquid to boil it in though or it will become

thick and unworkable. At the point where you boil the gelatine,

simply boil (gently) the agar in around 1 cup liquid for about 5

minutes. After this you need to work swiftly to add this to other

ingredients, mix and then pour.

When it comes to the jelly layer, I don't think you could wait for

it to cool because it sets so fast. It would have to be poured on

hot.

Another thing is to make sure that the mixture you're adding the

boiled agar to isn't too cold, or you could end up with lumpy

cheesescake.

There is a little information in the files (Glossary) on agar.

Glossary/

Kim.

, " Caroline Garner "

<caroline@g...> wrote:

> Hi Emma,

>

> I too am from Brisbane and I know you from the FinB group.

Regarding the

> sulphite free gelatine, no I don't know of any. I looked into it

a couple

> of years ago when I thought Liam might be very sensitive to

sulphites and

> didn't want to give it to him (we are not strictly vegan) and came

up with

> nothing. I also experimented with Agar Agar and agree that

marshmallow is

> impossible, however I did make Jelly. Around that time (a couple

of years

> ago) LaDonna (I think) posted a heap of tips on working with Agar,

and I

> found some on the net. I found those invaluable as it isn't as

easy to use

> I as thought it would be. I can dig them up for you if you want.

>

> Maybe LaDonna or someone else would be able to provide a method of

using

> Agar in this recipe. Or maybe Emes is sulphite free and you could

import it.

>

> By the way this recipe is failsafe if you watch the amount of

servings in

> order to limit the cashews and pear.

>

> Sorry to not be of more help,

> Caroline

> Brisbane, Australia

May 17, 2005

Kim, that is great info on using Agar - could you add it my recipe in the

files? With regard to the cheesecake layer you would have to use a cup of

the syrup/juice used. I easily had that left from the reserved Pear syrup so

it shouldn't be a problem. So I guess you would have to compensate for the

extra liquid with enough Agar to set all of the mixture. How much Agar

would you use. Without the extra liquid for the agar it makes between 3 & 4

cups of " filling " . Also how much Agar to set 1 1/2 cups of liquid for the

jelly layer? Thanks for your help in making the recipe more adaptable.

Caroline

>

> On Behalf Of Kim

> Agar should work quite well in this recipe. For the

> cheesecake layer you will need a more liquid to boil it in

> though or it will become thick and unworkable. At the point

> where you boil the gelatine, simply boil (gently) the agar in

> around 1 cup liquid for about 5 minutes. After this you need

> to work swiftly to add this to other ingredients, mix and then pour.

> When it comes to the jelly layer, I don't think you could

> wait for it to cool because it sets so fast. It would have to

> be poured on hot.

May 18, 2005

Caroline I made the slice this morning with agar. I used blueberries

for the fruit on top and juice for the jelly. Yum.

I posted a photo of it in " Photo " > " Desserts " if anyone wants to

see how it turned out.

lst

Here is the recipe with the agar option. You'll also find it

in the files in " Desserts " > " Cheesecakes " .

===================

Jelly (Jello) Slice

===================

See picture in " Photos " > " Desserts "

----

Base

----

1 cup of your favourite GF flour blend

-OR- 1/2 cup cornstarch (cornflour)

+ 1/4 cup rice flour

+ 1/4 cup potato starch

+ 1/2 tsp xanthan gum

2 tsp GF baking powder

1/4 tsp sea salt

1/2 cup rice crumbs -OR- coconut

1/2 cup sugar (I used brown)

125 g (4 oz) vegan butter/nuttelex (Australian brand of soy free

vegan

margarine)

Mix all dry ingredients together add softened butter sub and mix (I

threw it all into my food processor and whizzed until it was

combined) and press into a greased 18 x 28 cm (7 x 11 " ) tin (pan).

Bake in a moderate (375F/190C) oven 10 - 15 minutes. When cool, add

the filling.

------------------

Cheesecake Filling

------------------

Creamed Pears

Source: Vegetarian for Life

1 cup raw cashews

1 tsp vanilla

3 - 4 tsp maple syrup

two 14 oz (400 g) canned pears, (due to salicylates I used pears in

syrup)

3 tsp vegan gelatine

-OR- 3 tsp agar agar powder (3 tbsp [9 tsp] agar flakes)**

2 Tbsp (30 ml) of the reserved syrup for gelatin option

-OR- 1 cup reserved juice for agar option

Drain juice off canned pears and reserve. Place all ingredients into

blender. Blend until very smooth. Slowly pour juice reserved from

pears into blender as needed until the desired consistency is

reached. (I used just enough to ensure that the blender could

thoroughly blend the cashews to a very smooth consistency.

GELATINE OPTION - Dissolve gelatine in reserved syrup and bring to

boil if necessary.

AGAR OPTION - Dissolve agar in 1 cup of reserved juice in a

saucepan. Bring to a boil. Reduce heat and boil gently for 5

minutes, stirring occasionally. You must work quickly from this

point so as to avoid the agar setting to fast and froming lumps.

Add to the blender and blend to combine. Pour over cool base. You

will not need all the cream filling, use as much or as little as you

like though I would recommend that it be about 1 cm (1/3 " ) deep.

Refrigerate until set. Pour remaining cream into little dishes and

refrigerate. My children call it fruit cream and eat it whenever

they are allowed :-).

-------------

Jelly (Jello)

-------------

4 teaspoons vegan gelatine

-OR- 1 1/2 tsp agar agar powder (or 1 1/2 tbsp [4 1/2 tsp] agar

flakes)

1/2 cup liquid (water, pear syrup or magic cordial)

1 cup extra liquid (I used a combination of all three above)

2 - 4 canned pear halves, well drained (or other fruit***,

strawberries would be really nice - pears are our only option) (if

you have a vegan jello mix you could use that here, make it up half

strength and when cold, but not set, pour over base and fruit - I

make my own due to additives)

You can colour the jello if you want, I made mine a reddish colour

with natural colours.

GELATINE OPTION - Dissolve gelatine in liquid and boil gently for

several minutes to drive off the preservatives. Add the extra liquid

and stir in well. Set aside to cool. Arrange chopped pears on top of

base and carefully pour cooled but not set jelly over.

AGAR OPTION - Arrange chopped pears (or other fruit**) on top of the

cooled cheesecake filling. Dissolve agar in ALL the liquid in a

saucepan. Bring to a boil. Reduce heat and boil gently for 5

minutes. Pour over top of fruit.

Allow to set, then cut into squares using a sharp knife.

NOTES FOR USING AGAR IN THIS RECIPE :

** The filling is soft but firm. If you want a really firm filling,

add a little extra agar.

*** If using agar be careful of the fruits you use. Some fruits such

as pineapple, kiwi fruit, fresh figs, paw paw, mangos and peaches,

unless cooked, will prevent setting as they contain enzymes which

will break down the gel.

May 18, 2005

Very beautiful and I'm sure equally as tasty! Thanks for sharing this, Kim. . .

LaDonna

Re: Jelly slice