Konnyaku (konjac) jellies are generally served with fresh fruit pieces inside. Some of the tastiest fruits are mangosteen, mango, blueberries, red berries and strawberries.
- small pieces of chopped fruit
- 10 g Konnyaku powder
- 150 g castor sugar
- 950 ml water
- 1/8 tsp citric acid
Place a couple of small pieces of your favourite chopped fruit into moulds and add some edible organic flower petals on top.
Mix 1 packet (10Konnyaku powder with 150g castor sugar (or create your own natural sugar using the juice from sweet grapes)
Pour mixture into 950ml water gradually and stir till a gentle boil, then turn off flame.
Keep stirring for about 5 minutes, till the liquid doesn’t have too many fine bubbles
Add 1/8 tsp citric acid stir well
Pour konnyaku liquid into the fruit-filled moulds 3 times, each time filling 1/3 of the mould (this ensures even distribution of the fruit pieces & petals)
Chill in refrigerator for 3 hours before removing from the mould.