This gelled fruit soup, served here with berries, sliced kumquats, and chopped pistachios, is an elegant fat-free dessert. It’s vegan, gluten-free, oil-free, and sugar-free.
This recipe makes 4 to 6 servings.
2 1/2cupsorganic, no-sugar added apple juice
2teaspoonsfresh thyme leaves (a few sprigs of fresh thyme), more to taste
6fresh rosemary needles
1/2tspdried sweet rosemary
finely minced zest of 1/4 orange
a few grinds of pink peppercorns
pinchof sea salt.
1 1/2teaspoonsagar powder
1teaspoonpure vanilla extract
Pour the juice into a medium saucepan. Add all of the ingredients except the agar powder and bring to a boil. Immediately remove the saucepan from the heat and cover it. Allow the juice to infuse for 20 minutes.
Pour the juice through a strainer set over a bowl or measuring cup. Discard the solids.
You will likely have 2 cups of juice now. If you have more, save it to drink. Use 2 cups.
Rinse the saucepan and pour the juice back in. Sprinkle the agar over the top. Whisk off heat, and then cook over medium heat to a boil, whisking constantly. Adjust the heat to allow the juice to boil low for 1 to 2 minutes.
Remove from the heat and stir in the extract.
Pour into serving bowls and allow the soup to cool to room temperature.
Refrigerate until the gel is softly set.
Garnish as you like. I used blackberries, raspberries, both sliced, kumquats, thinly sliced, chopped pistachios and shards of meringue cookies that I found in my freezer. (Yes!) I dusted the plate with pulverized strawberry powder.