Recipe
Vegan Easter Egg Jelly Kanten
Made with fresh fruit juices and the plant-based gelatin agar agar, these colorful egg jellies make the perfect healthy Easter treat!
Ingredient batch: 1× original. Base yield: 5 -6 eggs.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 5 -6 eggs
- Prep
- 5 minutes
- Cook
- 5 minutes
- Total
- 30 minutes
- Additional Time
- 20 minutes
Ingredients
- 473 mL fresh fruit juice (volume measure)
- 9.9 mL agar powder (volume measure)
- 30 mL sugar optional (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 5 -6 eggs.
- 2 cups fresh fruit juice
- 2 tsp agar powder
- 1/8 cup sugar optional
Instructions
- Whisk fruit juice and agar powder in a saucepan over medium heat.
- Once the liquid boils, turn off the heat and whisk in sugar.
- Scoop liquid into molds and chill for at least 20 minutes uncovered. Serve cold!
Notes
To make multi-colored jellies, cut the cooled jellies using a knife or crinkle cutter. Place cut pieces back into mold and pour in another flavor of the hot kanten liquid. Chill again, repeat process as many times as you wish!
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https://adfreecook.com/vegan-easter-eggs/