Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten (or Agar) 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 and Agar jelly because they are mostly fibre not protein.


Makes

4 Servings

Ingredients

Kanten Powder 4g *can be replaced with 10g Agar Powder
Wine + Water 600ml *ratio depends on your preference
Sugar 2 to 4 tablespoons
Fruit of your choice
*Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for white wine / Raspberries, Pomegranate, Cherries, Blue Berries for rosé or red wine

Method
  1. Arrange fruit pieces in glasses.

  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.