Red Currant Jelly With Basil Syrup

This jelly gets its gelatinous texture from agar agar, a natural ingredient that comes from red
algae. The jelly is infused with the flavors of red currant and is naturally sweetened with apple juice. The basil syrup adds an herby, savory contrast to the bright, tart taste of currants.

Red Currant Jelly With Basil Syrup [Vegan, Gluten-Free]

Ingredients

• 10.6 ounces of red currants, juiced (if you do not have a juicer, use juice without added sugar)
• 7 ounces of apples, juiced (if you do not have a juicer, use juice without added sugar)
• 3 teaspoons agar-agar powder
• 1/2 teaspoon of kuzu (see notes)
• Lemon juice
• 1 cup of coconut whip, rice whip, or cashew cream
• 1 or 2 drops of pine needle essential oil
• Rice syrup
• Water
• 1 bunch of basil

Preparation

1. In a steel pot, combine the kuzu powder and the agar agar with the juices. Mix, bring to a boil, and simmer in a for a few minutes, stirring.
2. Let it cool then transfer the liquid to a high-speed blender. Add in lemon juice to taste and blend until you get a smooth cream.
3. Wet glass molds with water, oil, and deodorized sunflower seedlings. If you use silicone molds, this will not be necessary.
4. Fill the molds and put them in the refrigerator to set for at least 1 hour.
5. Place the whip or cream in the refrigerator with a pinch or salt and the pine essential oil.
6. Dissolve the rice syrup in cold water in a ratio of 2 to 1 over a gentle heat for a couple of minutes ,mixing well.
7. Finely chop basil leaves.
8. With a flat blade knife, remove the jelly from the container and place it in the serving dish.
9. Put the cream in a swirl on top of the jelly. Drizzle with basil rice syrup and decorate with currants and basil leaves. Serve immediately. 

https://www.onegreenplanet.org/vegan-recipe/red-currant-jelly/