péché mignon | quick jelly cups
These are an easy alternative to the usual gelatine jellies - and it gives you a bit more freedom to experiment with the flavourings and use the ones which suit you best. Make sure you get the taste you want before the mixture sets.
Wheat free, dairy free, nut free, meat free version...
- ¾ pint (400ml) water
- Vegan gel sachet
- 3-4 fruit teabags of your choice
- 3 tsp maple syrup or sugar to taste
- Punnet non-mushy, firm berries such as blackcurrants, redcurrants, blueberries (reserve some for decorating). Strawberries may be ok if dried thoroughly before adding. Raspberries and blackberries may be too watery and affect the setting ability.
- Follow the instructions on the gel packet. When I make mine, I dissolve the powder in cold water, add the tea bags and bring nearly to the boil, then add the syrup or sugar.
- Some teabags may be strong in flavour and you'll need 2, others may need 3 or even 4. Keep tasting until you think it's the correct strength to balance out the gel sachet taste.
- Sweeten to taste with the syrup or sugar.
- Leave to cool for ½ an hour, then add the fruit if using.
- Divide into 4 dishes or individual jelly moulds.
- Leave another ½ hour then refrigerate.
Maybe serve with...
Top with reserved berries, or dairy free chocolate shavings and the berries - or a dollop of chocolate fudge sauce if you have some to use up.
If you have berries leftover, see the truffles, quick fling trifle, divine chocolate pots or granité.
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