Wine Kanten Jelly
Wine Kanten Jelly

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, wine kanten jelly. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Wine Kanten Jelly is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Wine Kanten Jelly is something that I have loved my entire life. They are fine and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few components. 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:
  1. Get 1 sachet (4 g) Kanten Powder
  2. Make ready *OR 1 sachet (8g) Agar Powder (e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder)
  3. Prepare Wine + Water 600ml *ratio depends on your preference
  4. Get 2-4 tablespoons Sugar
  5. Get Fruit of your choice
  6. 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:
  1. Arrange fruit pieces in serving glasses. *Do this first!
  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.

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. Agar jelly is widely used in Taiwanese bubble tea.

So that is going to wrap it up with this special food wine kanten jelly recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!