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Here are the ingridients that are needed to cook a tasty Wine Kanten Jelly:
- Get of Kanten Powder.
- Use of *OR 1 sachet (8g) Agar Powder (e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder).
- Get of Wine + Water 600ml *ratio depends on your preference.
- Take of Sugar.
- Use of Fruit of your choice.
- You need of *Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine.
Done with the ingridients? Here are the procedures on preparing Wine Kanten Jelly:
- Arrange fruit pieces in serving glasses. *Do this first!.
- 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..
- Add Sugar, remove from heat when Sugar is dissolved..
- Add Wine and mix well. Pour it into prepared glasses and arrange extra fruit if necessary, then cool to set..
Mix the liquid and kanten powder in a small saucepan, and whisk constantly as you bring it to a boil over medium-high heat. 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. The flavor can also come from the jelly itself, by cooking the agar with different juices or adding different powders and mixes to adjust the taste of the otherwise neutral kanten. Yōkan, for example, is made by mixing either red bean or white kidney bean paste into the agar and sugar mix. It can also be made with green tea powder, like matcha.
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