Exotic Jelly Cups (Vegan)

Ingredients

Fruity Layer

• 1 cup papaya, slightly mashed
• 1 tablespoon sugar
• 1 tablespoon agar-agar flakes
• 1/2 teaspoon strawberry extract (to cut a little of the strong papaya flavour)

Creamy Layer

• 2 1/2 cups flavoured soymilk (I used orange, peach & mango smoothie)
• 1/2 cup water
• 3 tablespoons agar-agar flakes
• 1/2 tablespoon orange blossom water (optional)
• 40 plastic cups (shooter sized, can be found at a dollar store)

Directions

1. 1

   Cook papaya with sugar until soft.

2. 2

   Mash to desired consistence (if you don't want chunks, puree in blender and/or strain).

3. 3

   Mix in papaya 1 tbsp agar-agar flakes and strawberry extract, set aside.

4. 4

   In the meantime, dip shooter cups in cold water, drain (do not dry), and place on a tray.

5. 5

   Return saucepan to the stove and bring to a boil on medium-low heat, stirring often.

6. 6

   Stirring constantly, simmer 5 minutes, or until agar-agar is completely dissolved (the flakes are very hard to see in the puree, so I recommend simmering the entire 5 minutes).

7. 7

   Distribute evenly in the shooter cups (about 1/2 tsp per cup). Refrigerate.

8. 8

   In a saucepan, combine soy milk, water, 3 tbsp agar-agar, and orange water (if using) and bring to a boil, on medium-low heat, stirring often.

9. 9

   While milk is heating (don't forget to keep an eye on it), remove cups from refrigerator and lightly score the surface with a fork.

10. 10

    Stirring constantly, simmer 2-5 minutes, or until agar-agar is completely dissolved.

11. 11

    Distribute evenly into shooter cups (should be about 2/3 full).

12. 12

    They will take approximately 4 hours to set at room temperature or 2 hours in the refrigerator.