Wine Kanten Jelly
Wine Kanten Jelly

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, wine kanten jelly. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Place Water and Kanten (OR Agar) Powder in a saucepan and bring it to the boil, stirring constantly. Add Sugar, remove from heat when Sugar is dissolved. 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.

Wine Kanten Jelly is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Wine Kanten Jelly is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have wine kanten jelly using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Wine Kanten Jelly:
  1. Make ready 1 sachet (4 g) Kanten Powder
  2. Get *OR 1 sachet (8g) Agar Powder (e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder)
  3. Take Wine + Water 600ml *ratio depends on your preference
  4. Take 2-4 tablespoons Sugar
  5. Make ready Fruit of your choice
  6. Make ready *Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine

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. There's high-end Hakuto jelly, a mix of kanten and the juice of sweet, ripe peaches from Okayama that's only available in the summer and occasionally comes in molds shaped like peaches. Kanten (agar) This jelly is made with kanten (agar) powder. In case you're not familiar, kanten (寒天) or agar is a white and semi-translucent gelatinous substance, obtained from algae.

Instructions to make Wine Kanten Jelly:
  1. Arrange fruit pieces in serving glasses. *Do this first!
  2. Place Water and Kanten (OR Agar) Powder in a saucepan and bring it to the boil, stirring constantly. Once boiling, lower the heat and keep boiling for 1 minute.
  3. Add Sugar, remove from heat when Sugar is dissolved.
  4. Add Wine and mix well. Pour it into prepared glasses and arrange extra fruit if necessary, then cool to set.

Kanten (agar) This jelly is made with kanten (agar) powder. In case you're not familiar, kanten (寒天) or agar is a white and semi-translucent gelatinous substance, obtained from algae. Just like gelatin, it solidifies liquid. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste).

So that’s going to wrap this up for this special food wine kanten jelly recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!