I have an old family recipe that is delicious I want to share on Thanksgiving but it uses jello and my dinner host is vegan. I'll give the full recipe in a second, but my main question is how to fully replicate/replace raspberry jello using water, agar, sugar, and raspberry flavoring.
Recipe for raspberry velvet pie.
1box nilla wafers
1 box raspberry jello (I'm using agar powder, sugar, and raspberry flavoring)
1 container frozen raspberries in syrup (thawed)
1 regular container cool whip
Small mint sprigs for garnish (optional)Strain berries in metal strainer, pressing berries and juice through (use a spoon or a rubber scraper) while separating the seeds for disposal. Set aside.
Heat 1 cup water to boil. Add jello packet and stir until dissolved. Add reserved berries and juice.
Place in refrigerator to cool.While jello is cooling, line a pie pan with whole nilla wafers, flat side down. You should end with a honeycomb type design.
When jello is cooled but not set, fold/mix in cool whip until fully blended.
Pour into nilla wafer lined pie pan. Level/smooth with back of spoon or spatula.
Chill until firm.
Serve like regular pie, with cool whip and optional mint sprig for garnish.
This is delicious, light and fluffy, and is delightful after a heavy meal. It's a perfect end to a big meal and tastes way more fancy than it really is.
I heard agar sets more firmly, so I was planning on going light. Using maybe 1/2 tsp powder in my recipe. I really want to know how much sugar to use. I'll use the flavoring a few drops at a time until it tastes right.
Am I planning this right? Do you have any advice on how to get the right consistency with these modifications?
Thanks.
Submitted November 17, 2016 at 10:54AM by taterhotdish http://ift.tt/2fHyK6i Cooking
No comments:
Post a Comment