Creamy Milk Kanten Jelly with Fruit

Name: Creamy Milk Kanten Jelly with Fruit
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 1 sachet (4 g) Kanten Powder OR 4g (1 & 1/4 teaspoons) Agar Agar Powder; 1 & 1/2 cups Milk *2 cups if NOT moulded; 1/3 cup Sugar; 1/2 cup Cream *can be replaced with Greek Yoghurt; Fruit (ex. Strawberries, Peach, Pineapple, Kiwi Fruit, Mango, Orange Segments, etc.); Condensed Milk

Hiroko Liston @hirokoliston

Melbourne, Australia

Kanten (Agar Agar) is a gelling agent which is very low in calories and it won’t melt when warm. It is made from seaweeds and almost calorie-free. It is very useful if you want to make a jelly using Pineapple and Kiwi Fruit or Mango, as these fruits break down the protein found in gelatine, preventing the jelly from setting. This doesn’t happen to Kanten jelly because Kanten is mostly fibre not protein.

Hiroko Liston @hirokoliston

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Ingredients

4 to 6 servings

1 sachet (4 g)Kanten Powder OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1& 1/2 cups Milk *2 cups if NOT moulded
1/3 cupSugar
1/2 cupCream *can be replaced with Greek Yoghurt
Fruit (ex. Strawberries, Peach, Pineapple, Kiwi Fruit, Mango, Orange Segments, etc.)
Condensed Milk

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Steps

1

Arrange fruit pieces in a plastic container.
2

Place Milk and Kanten Powder (OR AgarAgar Powder) in a saucepan and bring it to the boil, stirring constantly. Keep boiling for 1 minute and remove from heat.
3

Add Sugar and mix well. Then add Cream and quickly mix well.
4

Pour the mixture over the fruit. Place in the fridge until set.
5

Turn the jelly onto a plate. Serve with Condensed Milk as sauce.