Blueberry Jelly

Place blueberries and 50 ml water in a food processor. Blend to a puree.

Boil 400 ml water, sugar and agar-agar powder in a deep saucepan. Stir until sugar dissolves and mixture is boiling hot. Turn off the heat and stir in blueberry puree. Add whipping cream and evaporated milk, then stir well to mix.

Pour agar-agar (jelly) mixture into moulds and leave aside to set.

Chill in the refrigerator before serving.