Wine Kanten Jelly

Name: How to cook Wine Kanten Jelly - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Wine Kanten Jelly

Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. This doesn’t happen to Kanten and Agar jelly because they are mostly fibre not protein. Also once set, Kanten and Agar jelly won’t melt at normal temperature.

Ingredient

Food ration :

4 servings

1 sachet (4 g)

Kanten Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder

2-4 tablespoons

Sugar

Cooking instructions

* Step 1

Arrange fruit pieces in serving glasses. *Do this first!

* Step 2

Place Water and Kanten Powder (OR Agar Agar Powder) in a saucepan and bring it to the boil, stirring frequently. Once boiling, lower the heat and keep boiling for 1 minute.

* Step 3

Remove from heat, add Sugar, mix well. Add Wine and quickly mix well. Pour it into prepared glasses and arrange extra fruit if necessary, then cool to set.

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