Vegan Orange Jelly Pots for an Easy Fruity Dessert
Jelly & custard is such a nostalgic British dessert loved by kids & adults. These vegan orange jelly pots are an updated dairy-free version.
Servings: 3 desserts
Calories: 156kcal
Ingredients
- 57 g vegan orange jelly powder
- 1 pint boiling water
- 9 tablespoons vegan custard
- 125 ml plant cream (one that whips)
- 1 tablespoon icing sugar (confectioners sugar)
- ½ teaspoon vanilla extract
- ¼ teaspoon sprinkles
Instructions
- Peel and segment the orange slices.
- Divide them between 3 clean jam jars, glasses, or dessert glasses/bowls.
- Now make up your jelly in a jug. Pour the jelly powder into a large measuring just, then add 1 pint (568 ml or 2 cups) boiling water and stir well until the powder is well dissolved.
- Pour the jelly into the three glasses and leave to set at room temperature for 1 hour.
- Add a layer of custard to each pot (3 tablespoons of custard in each) and pop the desserts in the fridge to chill while you whip the cream.
- In a large mixing bowl add the cold vegan cream (we like Elmlea Plant which whips well), icing sugar and vanilla extract, then whip until the cream is thick.
- Dollop the whipped sweetened cream into each jar, then top each with a pinch of sprinkles, then chill in the fridge until ready to serve.
- Enjoy!
Nutrition
Serving: 1 dessert | Calories: 156kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 8mg | Potassium: 1mg | Fiber: 0.4g | Sugar: 8g | Calcium: 0.1mg
