Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, wine kanten jelly. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Wine Kanten Jelly is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Wine Kanten Jelly is something that I have loved my whole life. They’re nice and they look fantastic.

Place Water and Kanten (OR Agar) Powder in a saucepan and bring it to the boil, stirring constantly. Add Sugar, remove from heat when Sugar is dissolved. 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 begin with this recipe, we have to first prepare a few components. You can have wine kanten jelly using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wine Kanten Jelly:

1. Make ready 1 sachet (4 g) Kanten Powder
2. Prepare *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. Prepare Fruit of your choice
6. Prepare *Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine

Pour the agar agar into the fruit juice & mix. Pour over the cubed fruit in the moulds & refrigeratee until set. In a saucepan, heat Takara Plum Wine. Pour mixture into sheet pan and refrigerate until firm.

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.

In a saucepan, heat Takara Plum Wine. Pour mixture into sheet pan and refrigerate until firm. 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. There's high-end Hakuto jelly, a mix of kanten and the juice of sweet, ripe peaches from Okayama that's only available in the summer and occasionally comes in molds shaped like peaches. Kanten (agar) This jelly is made with kanten (agar) powder.

So that is going to wrap this up for this exceptional food wine kanten jelly recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!