Print
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.

Fruit Soup

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.

Course Dessert
Cuisine American
Keyword fruit soup
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Author Fran Costigan

Ingredients

  • 2 1/2 cups organic, no-sugar added apple juice
  • 2 teaspoons fresh thyme leaves (a few sprigs of fresh thyme), more to taste
  • 6 fresh rosemary needles
  • 1/2 tsp dried sweet rosemary
  • 1/2 teaspoon French thyme
  • finely minced zest of 1/4 orange
  • a few grinds of pink peppercorns
  • pinch of sea salt.
  • 1 1/2 teaspoons agar powder
  • 1 teaspoon pure vanilla extract

Instructions

  1. 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.
  2. Pour the juice through a strainer set over a bowl or measuring cup. Discard the solids.
  3. You will likely have 2 cups of juice now. If you have more, save it to drink. Use 2 cups.
  4. 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.
  5. Remove from the heat and stir in the extract.
  6. Pour into serving bowls and allow the soup to cool to room temperature.
  7. Refrigerate until the gel is softly set.
  8. 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.