my jelly dessert

look like fruits , it is a jelly ?

yes but this one I ended up putting pudding in as well but here is original recipe LIME WITH POMEGRANATE SEEDS

For a 1-cup mold:

1.5 tablespoon agar agar powder
1.5 tablespoons powdered sugar (or about 2 teaspoons granulated sugar)
3/4 cup water (plus a bit extra, if the mold isn’t full)
3 tablespoons pomegranate seeds (about 1/4 pomegranate)
3 tablespoons lime juice (about 1 1/2 limes)

Variation #1: Pomegranate juice instead of water and lime juice

ROSEWATER WITH ZUTA LEVANA (WHITE SAVORY)

For a 1-cup mold:

1.5 tablespoons agar agar powder
1.5 teaspoons powdered sugar (or about 2 teaspoons granulated sugar)
1 cup water
2 sprigs zuta levana (white savory)
2 tablespoons rosewater
5-6 dried rosebuds (for decoration)

Variation #1: 3 tablespoons pomegranate seeds instead of zuta levana and rosebuds
Variation #2: No zuta levana (if you can’t get it), and only rosebuds

OTHER IDEAS

Your favorite white wineOne part red wine, one part lemon drinkFresh passion fruit, water and sugarAny other juice of your choosing

PREPARATION

Boil the agar agar with the sugar and the water for about 5 minutes, or following the instructions on the agar agar packaging.

Rosewater variation: If you’re using zuta levana, crush it in the base of the mold. Add the rosewater and the rosebuds, which need to absorb water so that they don’t float.

Lime variation: Pour the lime juice into the mold. Add 1 tablespoon of the pomegranate seeds.

Pour the agar agar mixture into the mold, mixing with the ingredients already there. Let it sit until it has a soft, jelly-like consistency — it will solidify at room temperature, but you can put it in the fridge to speed things up. Remember — you don’t want it to solidify quite yet.

Once the jelly begins to become firm, add the solid items: The rest of the pomegranate seeds, if you’re using them. Poke the rosebuds into place, so that they sit where you want them to (preferably close to the sides, so that they’re visible).

Let the jello sit until completely firm, at room temperature or in the fridge (I like my jello cold, so one vote for fridge). Flip it out of the mold, onto an attractive serving plate.