Exotic Jelly Cups (Vegan)

• 1 cup papaya, slightly mashed
• 1 tablespoon sugar
• 1 tablespoon agar-agar flakes
• 12 teaspoon strawberry extract (to cut a little of the strong papaya flavour)
• 2 12 cups flavoured soymilk (I used orange, peach & mango smoothie)
• 12 cup water
• 3 tablespoons agar-agar flakes
• 12 tablespoon orange blossom water (optional)
• 40 plastic cups (shooter sized, can be found at a dollar store)

1. Cook papaya with sugar until soft.
2. Mash to desired consistence (if you don't want chunks, puree in blender and/or strain).
3. Mix in papaya 1 tbsp agar-agar flakes and strawberry extract, set aside.
4. In the meantime, dip shooter cups in cold water, drain (do not dry), and place on a tray.
5. Return saucepan to the stove and bring to a boil on medium-low heat, stirring often.
6. Stirring constantly, simmer 5 minutes, or until agar-agar is completely dissolved (the flakes are very hard to see in the puree, so I recommend simmering the entire 5 minutes).
7. Distribute evenly in the shooter cups (about 1/2 tsp per cup).
8. Refrigerate.
9. In a saucepan, combine soy milk, water, 3 tbsp agar-agar, and orange water (if using) and bring to a boil, on medium-low heat, stirring often.
10. While milk is heating (don't forget to keep an eye on it), remove cups from refrigerator and lightly score the surface with a fork.
11. Stirring constantly, simmer 2-5 minutes, or until agar-agar is completely dissolved.
12. Distribute evenly into shooter cups (should be about 2/3 full).
13. They will take approximately 4 hours to set at room temperature or 2 hours in the refrigerator.

papaya, sugar, agaragar, strawberry, soymilk, water, agaragar, orange blossom water, shooter

Taken from www.food.com/recipe/exotic-jelly-cups-vegan-389922 (may not work)