Kanten Jelly

RIMG0443

Summer is the season for jelly! Kanten is great for jellies;  it sets quite firm and holds it’s shape well when you   bring it out of the fridge to serve. You can flavour it with just fruit juice for a quick and easy jelly, or you can make something a little more elaborate, including fresh fruit, flavour extracts and even coloured layers. Here are a few recipes to get you started:

Coconut Jelly

Ingredients:

  • 1 can coconut cream
  • 400ml water (this is the same as the coconut cream so you can use the can to measure it)
  • 100g sugar or 40ml agave syrup – you can vary this to taste
  • 4 tsp kanten powder
  • pinch of salt

Method:

  1. Bring everything to the boil on a low heat, stirring gently, until the kanten has dissolved.
  2. Remove from heat, pour into a mould and leave to set in the fridge (it will set at room temperature but cold jelly is so much nicer).

Annin Doufu (Chinese almond dessert)

Ingredients:

200ml water

250ml soy milk (that’s one of our little cartons)

4tsp kanten

50g sugar or 15ml agave – very to taste

3 drops almond extract

a can of fruit cocktail (or you can use fresh fruit)

Method:

Bring everything apart from the almond essence and the fruit cocktail to the boil on a low heat, stirring gently until the kanten has dissolved.

Turn off the heat, add the almond extract and stir well.

Refrigerate for a few hours until set.

Cut into cubes or diamonds and serve with fresh fruit and fruit juice or fruit cocktail.

*our soy milk has a creamy tinge so you won’t get as white a dessert. You can experiment with Rice Dream though which will work just fine.

Fruit Jelly

600ml apple juice (that’s three boxes of juice)

3tsp kanten powder

2 cups fresh berries (raspberries, strawberries, blueberries etc)

1 Tbsp lemon juice

Method (same as before):

  1. Bring everything to the boil on a low heat, stirring gently, until the kanten has dissolved.
  2. Remove from heat, pour into a mould and leave to set in the fridge (it will set at room temperature but cold jelly is so much nicer).

And if you want to be very arty try a layered jelly. It’s easy but time consuming. Follow the recipe for fruit jelly (without the berries) but split the mixture in half and add a Tbsp or two of cranberry juice concentrate to half of the mix. Pour a thin layer of one colour into a mould and leave to set, then add the second colour and set. Continue to alternate until all the mixture has gone. If you want three colours you could combine this will the coconut jelly to give you white, clear and red. Once you’ve got the hang of it there’s no end to the possibilities!

Here’s a link to the maker’s homepage with a few of their own recipes, as well as loads of information on what kanten is and how they produce it.

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