This easy recipe makes such a delicious and refreshing dessert. It’s only lightly gelled, making it the sophisticated cousin to the jelled desserts of our childhood.
Variation: If you prefer a slightly firmer gel, increase the agar powder to 3/4 teaspoon. If you want fruit in your gelée, once juice mixture is halfway thickened, stir in diced peaches or canned Mandarin oranges.
Copyright © 2009 Julie Hasson