Berry Kanten Food

STRAWBERRY KANTEN (JAPANESE DESSERT)

Steps:

• 1. In a saucepan, combine the agar flakes and one pint of apple juice, allow the agar flakes to soak for 10 to 15 minutes.
• 2. Wash the berries.
• 3. Puree the berries with the remaining apple juice and maple syrup. Set aside.
• 4. Bring the agar-apple juice mixture to a boil then turn down heat and simmer, stirring frequently until all agar is dissolved.
• 5. Allow the juice mixture to cool slightly and then pour it into the blender with the pureed berries. Blend just enough to combine.
• 6. Pour contents of blender into a medium-sized glass baking dish or a mold or individual parfait cups and allow to cool in the refrigerator until the kanten sets up.

BERRY KANTEN

Steps:

• Soak the agar flakes and one pint of apple juice in a saucepan for 10 - 15 minutes.
• Wash and hull berries.
• In a blender puree berries with the remaining juice and maple syrup if you are using it. Set aside for now.
• Now, bring agar mixture to a boil then turn down heat and simmer, stirring frequently, until all agar is dissolved.
• When all is dissolved, allow the juice mixture to cool slightly, and then pour it into the blender with the pureed berries mix and blend briefly to combine.
• Pour contents of blender into your molds and allow to cool in the refrigerator until the kanten sets up.
• To serve:.
• If kanten was chilled in a baking dish, cut into portion-sized squares. Garnish with additional berries and desired whipped products such as whipped tofu cream or whipped cream depending on your diet.
• Note: One tablespoon of flakes should be used per cup of liquid unless using a citrus or pineapple juice then it might need to be increased because it is more acidic.

WATERMELON AND CANTALOUPE KANTEN

Steps:

• Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.
• In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
• Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.