Jamie's Clementine Jelly Veganised!

So watching Jamie Oliver's festive cooking thing the other night I was inspired by the simplicity of his jelly desert and I also realised that I don't think I've ever actually tried making vegan jelly yet. 

Ok, so it's not strictly clementine jelly since I only had eight clementines but I did have a whole pineapple that really needed using up so it's really a clementine and pineapple jelly. So not so much a festive jelly as a summery jelly but obviously it would be amazing made with just clementines. 

I picked up some vege gel from the supermarket. Last time I did this the sachet just contained Agar Agar and I assumed that the sachet I picked up this time was the same. When I looked at the packet it contained carrageenans and all sorts of strange things which was really disappointing. I figured I'd give it a whirl anyway but I'll definitely have to give this a try with the more natural stuff to see if it comes out as good. This sachet also says on the packet that it 'may contain milk and eggs' so not really suitable for allergy sufferers. 

I've added syrup and sugar to the recipe though I didn't use either. The cream was on the bland side without sugar but the texture was amazing and the jelly was super zingy but I liked it. Tate and Lyle icing sugar is gluten free and fair trade. Make sure you check the ingredients on your coconut cream as they can vary.

The makeup of the vege gel may vary so do follow the instructions for the proportions on the packet.

8 Clementines

1 large pineapple

1 tablespoon maple syrup or agave nectar

70ml water

1 tsp ground ginger

1 sachet vege gel

Can of coconut cream

2tbsp of icing sugar

Kinnerton dark chocolate

Juice up the clementines and pineapple, I left the pulp in but you can sieve it out if you prefer. Stir in the ginger (I only used ground ginger because that's all I had, If you have fresh ginger, juice some of that with your fruit instead) and syrup then add the water to make the liquid up to 570ml and pour into a saucepan.

Sprinkle in the vege gel while the liquid is cold and stir until dissolved. Then heat over the hob until it just begins to boil. Let cool slightly before pouring into glasses, then leave to set in the fridge for at least an hour. 

Open a can of rich coconut cream and scoop off the cream from the top, do not shake the tin or mix the cream and water together, whisk that together with the icing sugar and spoon a dollop into the glasses, then grate some chocolate over the top to finish.

So simple!