Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, wine kanten jelly. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Wine Kanten Jelly. Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango.
Wine Kanten Jelly is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Wine Kanten Jelly is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook wine kanten jelly using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Wine Kanten Jelly:
- Prepare 1 sachet (4 g) Kanten Powder
- Make ready *OR 1 sachet (8g) Agar Powder (e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder)
- Get Wine + Water 600ml *ratio depends on your preference
- Prepare 2-4 tablespoons Sugar
- Get Fruit of your choice
- Prepare *Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine
Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and 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. Kanten is similar to Agar Agar but much easier to use.
Steps to make Wine Kanten Jelly:
- Arrange fruit pieces in serving glasses. *Do this first!
- 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.
- 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.
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. The advantage of using Kanten and 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. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango.
So that is going to wrap it up with this special food wine kanten jelly recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
