Kanten is similar to Agar Agar but much easier to use. The advantage of using Kanten as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. This doesn’t happen to Kanten jelly because Kanten is mostly fibre not protein. And of course Kanten jelly doesn’t melt even when warm.
3 to 4 Servings
Kanten Powder 4g *can be replaced with 10 to 12g Agar Powder OR Gelatin Powder
Wine + Water 600ml *ratio depends your preference
Sugar 2 to 4 tablespoons
Fruit of your choice
*Suggestions: Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for white wine / Raspberries, Pomegranate, Cherries, Blue Berries for rosé or red wine
Arrange fruit pieces in glasses.
Place Water and Kanten Powder in a saucepan and bring it to the boil, stirring constantly. Once boiling, lower the heat and keep boiling for 1 to 2 minutes.
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.
*Note: If you use Gelatine instead of Kanten, use suitable fruit.