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🍰 Three-Layer Berry Pudding

147 kcal · 30 min · 4 servings

Three-Layer Berry Pudding Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the agar-agar powder with two tablespoons of cold water until you have a smooth paste.
  2. 2. Wash the forest berries and remove any stems or leaves.
  3. 3. Put the forest berries, coconut blossom sugar, lemon juice, and currant juice into a small saucepan.
  4. 4. Bring the mixture to a boil while stirring.
  5. 5. Pour the hot berry mixture through a fine sieve into a measuring jug to remove seeds and fibers.
  6. 6. Top up the liquid with additional currant juice until you have exactly 600 milliliters.
  7. 7. Bring the filtered berry liquid back to a boil.
  8. 8. Stir three-quarters of your agar-agar paste into the boiling liquid.
  9. 9. Let the mixture simmer for about two minutes while stirring constantly.
  10. 10. Remove the saucepan from the heat and let the liquid cool down briefly so it does not set too quickly.
  11. 11. Pour half of the warm forest berry liquid into four small glasses.
  12. 12. Place the glasses in the refrigerator and let the first layer set for at least one hour.
  13. 13. Wash the gooseberries thoroughly and pat them dry with a kitchen towel.
  14. 14. Halve the gooseberries. Save a few whole berries for decoration at the end.
  15. 15. Put the halved gooseberries, vanilla paste, the remaining agar-agar, and apple juice into a clean saucepan.
  16. 16. Bring the gooseberry mixture to a boil.
  17. 17. Let the mixture simmer for two minutes.
  18. 18. Remove the saucepan from the heat and let the gooseberry liquid cool down briefly.
  19. 19. Carefully pour the warm gooseberry liquid over the already set forest berry layer in the glasses.
  20. 20. Place the glasses back in the refrigerator to allow the second layer to set.
  21. 21. Check after about an hour to see if the second layer is slightly firm.
  22. 22. Warm up the remaining forest berry liquid (which you set aside earlier) briefly in a saucepan.
  23. 23. Pour the warm forest berry liquid as the third and final layer over the gooseberry layer.
  24. 24. Place the glasses back in the refrigerator.
  25. 25. Decorate the puddings with the reserved whole gooseberries as soon as the top layer starts to set.
  26. 26. Let the vegan jelly cool completely in the refrigerator for at least two hours before serving.

Nutrition per serving