When I first wrote this recipe, I didn’t know what jelly/gelatin is made of and how beneficial it is to our body. One thing is for sure… it is not at all vegan or for Greek orthodox fasting.

Gelatin is a substance used as a thickening agent in confectionery and cooking (in jellos, creams, mousses, sauces, etc.). It is of animal origin and is made from the collagen that exists between the cartilages of the bones and also in the skin of cattle – obviously that is why it is considered a good source of protein. (Source: https://bimag.gr/apo-ti-ftiaxnetai-h-zelatinh-pou-vazoume-se-faghta-glyka/


I’ve learn this recipe from my grandmother Vasiliki, after whom I was named. Because I never found out if this sweet has a name, so in honor her, I named it “Vasilikouda” since that’s what she was called in the village, because she was petite and thin in all her 103 years of life. She always observed all the fasting days before of all big celebrations such as Easter, 15th August, Christmas as well as Wednesdays and Fridays throughout the year. Perhaps this was the secret of her longevity.

“Vasilikouda” is a light and very easy dairy-free dessert and is just what you need for hot summer days. Because it is eaten very quickly and by everyone, we make it in a large quantity and it disappears instantly. But you can do half the dose and the next day do the other half because your dessert will definitely be gone in less than 24 hours, even if you are the only person who will eat it. Due to the lack of dairy, it is not heavy for the stomach and you can eat 2 pieces at a time, not to mention 3.

It doesn’t need an oven, but it needs a little patience to cool well in the fridge.


Yields15 ServingsDifficultyBeginner

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 1 pack gluten-free toast rusks Schär’s Fette Biscottate
 2 packs/sachets of cherry or strawberry or pomegranate flavour, jelly
 8 cups freshly squeezed orange juice
 8 tbsp granulated sugar
 150 g cornflour
 2 tsp vanilla extract

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

In a pan (approx. 23X32cm / 9”X13”), layer the toast rusks and since they are gluten-free so they are harder, break some slightly.

2

We follow the instructions on the box and make the packs/sachets of cherry jelly, but with all the water hot, to help toast rusks to absorbed it easily. (In Greece, its pack/sachet has 100gr of product and needs 2 cups of water, one hot and the other cold).

3

Pour it into the pan with toast rusks so to cover them all, and then place it in the fridge for 1 hour to stabilize the jelly.

4

Pour the orange juice, sugar, corn flour and vanilla into a saucepan and place it over low heat, stirring constantly until it thickens.

5

Then, once it has cooled down a bit (about 5-10 minutes), spread it on the pan on the top of the toast rusks with jelly that already cooled and thickened.

6

Place it back in the fridge so that the cream cools down and thickens. About 2-3 hours.

Ingredients

 1 pack gluten-free toast rusks Schär’s Fette Biscottate
 2 packs/sachets of cherry or strawberry or pomegranate flavour, jelly
 8 cups freshly squeezed orange juice
 8 tbsp granulated sugar
 150 g cornflour
 2 tsp vanilla extract

Directions

1

In a pan (approx. 23X32cm / 9”X13”), layer the toast rusks and since they are gluten-free so they are harder, break some slightly.

2

We follow the instructions on the box and make the packs/sachets of cherry jelly, but with all the water hot, to help toast rusks to absorbed it easily. (In Greece, its pack/sachet has 100gr of product and needs 2 cups of water, one hot and the other cold).

3

Pour it into the pan with toast rusks so to cover them all, and then place it in the fridge for 1 hour to stabilize the jelly.

4

Pour the orange juice, sugar, corn flour and vanilla into a saucepan and place it over low heat, stirring constantly until it thickens.

5

Then, once it has cooled down a bit (about 5-10 minutes), spread it on the pan on the top of the toast rusks with jelly that already cooled and thickened.

6

Place it back in the fridge so that the cream cools down and thickens. About 2-3 hours.

Vasilikouda – Gluten & Dairy Free, Light Dessert
  • For the fruit jelly, you can use whatever flavor you want, but I suggest using one with a red fruit flavor, i.e. strawberry, cherry, pomegranate, etc. for more impressive result.
  • The recipe is for 2 packs/sachets of jelly. Because I don’t really like jelly as a dessert and because with 2 boxes it seems too sweet for me, I use only one and its fine too.
  • On the box of jelly the execution writes a glass of boiling water and 1 ice cold. Because gluten-free toast rusks are very hard, we make all the jelly with hot water. I also break the toasts a little so that they absorb the jelly more easily.
  • If you cannot find oranges (due to a season) you can use ready-made juice, although the taste of freshly squeezed oranges is not described.
  • I prefer it to have 2 layers of toast rusks underneath and plenty of orange cream on top. So, I cut it into smaller pieces. However, I happened to make this recipe on my vacation and I had the large oven tray, so I spread only one layer of toast rusks and the orange cream was also in a thin layer. Amazing too but the pieces were bigger as a lack of height.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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