An easy recipe for raspberry and vanilla homemade marshmallows, which are as light and fluffy as a cloud! Perfect for your Valentine! Egg and Gluten Free. Dr. Oetker has a ton of products to meet all kinds of cooking and baking needs, including some that are natural and vegan-friendly for those that follow certain diets or lifestyles or simply want to be a little healthier. They also have plenty of food colorings and edible decorations for the more fun and festive days in the kitchen – you can make elaborate and exciting birthday cakes all on your own and impress the entire party! Easy Plant-Based Gelatin Recipes Even in the midst of healthy eating, sometimes you need a sweet treat. Something to have fun making in the kitchen. Something to look forward to eating at the end of the day! Homemade marshmallows are a joy to eat. Light, soft and fluffy without a hint of chewiness they are poles apart from their chewy, rubbery mass produced poor relations Mine are so soft and pillowly I want to make a giant one and sleep on it, I am sure it would guarantee a good night’s sleep. It does require some sort of silicone mold. Traditional gummy bear shapes are popular but you can get them in pretty much any shape you’d like if you look hard enough. This particular recipe uses these ones and they work well!

Grease your heatproof tumblers/shot glasses and have cling film ready to one side, as well as a whisk and sieve. Oh, and more than just a sprinkling of grated dark chocolate on the top! I have to say, that the white chocolate jelly layer with all the grated dark chocolate on the top was heavenly. I never thought I'd say that about a jelly! Why not make chocolate jellies for a dinner party dessert? For the last month I have been eating healthily. Lots of salads, baked and grilled meats followed by fruit for dessert. However, I can only keep that up for so long! I’m sure you’ll love my Banoreo Cheesecake which I would be great for the a dinner party festive period or Thanksgiving! If you make it do share with me by tagging @FabFood4All on social media! The formulation is made using: pea starch; carrageenan, a setting agent sourced from marine macro algae; NEOSORB sorbitol, a plant-based ingredient suitable for nutraceutical application; and salt, as a jellifying agent.The eagle eyed amongst you might notice that the rim of the Banoreo Cheesecake looks a bit thin, that’s what happens when you put away your loose bottomed tin with the base in upside down! So make sure you have yours the right way up and then you’ll have a nice deep edge! This is a good place to start because basic jello is among the easiest things to make, especially when it comes to using vegan gelatin. This recipe is amazing because not only does it outline a simple, easy recipe but it talks about the mistakes the author made before landing on this recipe. Carrageenan is another type of plant-based gelatin that comes from an ocean source – this time its seaweed. Seaweed itself is used in cooking and offers many health benefits. There are different types of carrageenan and Modernist Pantry has three to offer – kappa, lambda, and iota. Pectin can come from a variety of sources, including plants, fruits, and vegetables. Pomona’s is citrus pectin meaning it’s extracted from citrus fruits and their peels. This wasn’t going to be a 5 minute job I realised. I then trawled the internet for fruity, gel containing vegetarian cheesecakes and couldn’t see a recipe that I was confident enough in to send my daughter off to school with without making it first myself. Eating 16 portions of cheesecake over 2 days was not an option!

Pamona’s Universal Pectin is free from sugar and preservatives and is the perfect plant-based gelatin for use in vegan jellies, jams, and more. It works really well with low amounts of natural sweeteners like honey, agave, maple syrup, etc, to give your creations the best texture and taste possible. Marshmallows are remarkably simple to make, with three main ingredients – sugar, syrup and gelatine – you can also use egg white, but having experimented I far prefer egg free marshmallows – I find them softer and creamier.This light, refreshing, and delicious jelly cake recipe is the perfect next step after mastering regular jello. It’s a summery, fruity dessert that’s in the same category as jello but has additional ingredients and elements that add even more flavor. Agar-agar is one of the most common and popular gelatin substitutes. It comes in a few different forms but Honest to Goodness offers it as a powder, making it nice and easy to cook with. It’s easy to measure the correct amount, easy to handle, and it gels up during cooking with no problem.

This particular recipe calls for mango, strawberries, and blueberries, but you can combine whatever fruits you want! Just keep in mind the amounts and ratios of each. You don’t want too much fruit and not enough jello, and vice versa. If you’re going to deviate from the recipe and use different fruits, try to keep them similar in proportion. Vegan Gummies This is a lovely dessert for vegans and non-vegans alike, the passionfruit jelly has a great refreshing flavour whilst the chocolate is rich and creamy – nobody even realized it was vegan when I made it! These layered chocolate jellies are perfect for entertaining as you make them in advance. With layers of creamy dark milk and white chocolate, they are an indulgent dessert you'll find hard to resist!

Iota carrageenan is most often used as an emulsifier and stabilizer. It provides suspension when used sparingly and can form soft, elastic gels. Pour in three quarters of the vege-gel powder (one sachet sets 750ml liquid), remove the mixture from heat and whisk continuously until the vege-gel dissolves. If it becomes lumpy, keep whisking until the liquid is smooth, it is not the milk curdling, it is the vege-gel not properly dissolving. If that doesn't work, keep a sieve nearby. It can take some practice to get the textures just right. If you’re a beginner, try one of these basic recipes to help you get the hang of it: Easy Vegan Jello Queen’s Jel-it-in Gelling Powder is an extremely versatile vegan gelatin alternative. It brings together two different gelling agents – carrageenan and locust bean gum, for maximum effect. It’s designed for both sweet and savory recipes like jelly and jello but also panna cotta, pies, and the like. One method made the jello too hard, another didn’t set very well, etc. She talks about why these things happened and what she changed the next time. Having this information, and the recipe that ultimately made her successful should help you avoid the most common jello pitfalls and be on your way to enjoying the jiggly delight in no time!