Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, wine kanten jelly. It is one of my favorites food recipes. 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 well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Wine Kanten Jelly is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook wine kanten jelly using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wine Kanten Jelly:
- Get 1 sachet (4 g) Kanten Powder
- Take *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
- Prepare Fruit of your choice
- Make ready *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.
Instructions 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’s going to wrap it up for this exceptional food wine kanten jelly recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
