Side Pannel
Fresh Fruit Kanten
Fresh Fruit Kanten
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Fruit, Desserts
Ingredients List
- 3 c Apple juice; or other fruit
- -juice
- 3 tb Agar agar flakes
- 1 pn Sea salt
- 1 c Seasonal fruit; (1 to 2
- -cups) cut into bite-size
- -pieces
Directions
Bring juice, salt and agar to a boil over low heat. If you boil too
quickly, the agar will simply sink to the bottom of the pan and refuse to
dissolve. Simmer for 10 minutes or so, stirring occasionally until agar
completely disappears.
Arrange fruit in individual dessert cups or on the bottom of a 9 x 13-inch
casserole. When kanten is ready, pour gently over fruit. It should set up
in about 1 1/2 hours, but if you would like to speed up the process, allow
to stand 30 minutes before refrigerating. Garnish with toasted seeds or
slivered nuts.
If you are using softer fruits, like berries, cherries, melon or peaches,
you do not need to cook the fruit in the kanten mixture, but if using hard
fruit like apples or pears, you will need to cook them in with the agar and
juice mixture, so that they become soft.
A different twist on basic kanten is to simply whip it into a mousse when
is has completely set up. This adds a bit of elegance and style to your
presentation.
Serve garnished with fresh berries and mint leaves.
Makes about 6 servings.
NOTES : This basic dessert is a tried and true winner. Light and
refreshing, it can be simple or profoundly elegant. It's up to you and what
you can imagine.
quickly, the agar will simply sink to the bottom of the pan and refuse to
dissolve. Simmer for 10 minutes or so, stirring occasionally until agar
completely disappears.
Arrange fruit in individual dessert cups or on the bottom of a 9 x 13-inch
casserole. When kanten is ready, pour gently over fruit. It should set up
in about 1 1/2 hours, but if you would like to speed up the process, allow
to stand 30 minutes before refrigerating. Garnish with toasted seeds or
slivered nuts.
If you are using softer fruits, like berries, cherries, melon or peaches,
you do not need to cook the fruit in the kanten mixture, but if using hard
fruit like apples or pears, you will need to cook them in with the agar and
juice mixture, so that they become soft.
A different twist on basic kanten is to simply whip it into a mousse when
is has completely set up. This adds a bit of elegance and style to your
presentation.
Serve garnished with fresh berries and mint leaves.
Makes about 6 servings.
NOTES : This basic dessert is a tried and true winner. Light and
refreshing, it can be simple or profoundly elegant. It's up to you and what
you can imagine.
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