Peach & Berry Kanten

About

This recipe makes a nice refreshing jell-o style dish that would be nice on either the brunch or dessert table. I used raspberries and found it very colourful and flavourful.

This recipe calls for agar, a vegetarian gelling ingredient, but regular gelatin can also be used.

Ingredients

Directions

1. Arrange fruit in a mold or bowl.
2. Add juice, salt, and agar-agar to a sauce pan.
3. Bring to a light boil, then stir occasionally for 5-8 minutes until agar-agar is dissolved.
4. Pour over fruit.
5. Let set in a cool place or chill for 1-2 hours, uncovered, until firm.

Helpful Hints & Notes

1. I have never seen agar sold as a bar. I’ve seen powder, flakes and sticks. I personally would use the flakes as the measurement would be more precise. If you can only find powder the conversion is 1 Tbsp flakes = 1 tsp powder.
2. “Agar, (also called agar-agar or kanten) is a substance extracted from seaweed, usually kelp, that can be used as an alternative gelling agent to gelatin. Because it is made from seaweed agar is rich in iodine. It is available either as a light grey powder or as sun-dried flakes. Agar is also used as the base of several commercial gelling preparations. It should be stored in a cool dry place.” (source: Collins Gem “Vegetarian Food” pocket dictionary).
3. My results were a little on the firm side. I may have cooked the agar too long. So really watch your cooking time. That said, a firm end result would be nice if someone wanted to make this dish in a mould and then slice it.
4. If using regular gelatin follow the package directions.

Source

This recipe was found on Usenet many years ago. The original source is unknown.