Wine Kanten Jelly

Name: Wine Kanten Jelly
Yield: 4 servings
Cuisine: American
Ingredients: 1 sachet (4 g) Kanten Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder; *Note: You can reduce it to 2g for softer texture; Wine + Water 600ml *ratio depends on your preference; 2-4 tablespoons Sugar; Fruit of your choice; *Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 sachet (4 g)Kanten Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
*Note: You can reduce it to 2g for softer texture
Wine + Water 600ml *ratio depends on your preference
2-4 tablespoonsSugar
Fruit of your choice
*Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine

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Steps

1

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