Half an Hour to Serving Perfect Wine Kanten Jelly
Wishing to eat Wine Kanten Jelly a 5-star restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with clear instructions on preparing a Wine Kanten Jelly like a famous chef made.
We hope you got insight from reading it, now let's go back to wine kanten jelly recipe. You can have wine kanten jelly using 6 ingredients and 4 steps. Here is how you do that.
To cook an unforgettable Wine Kanten Jelly, here are the ingridients needed:
- Get 1 sachet (4 g) of Kanten Powder.
- Provide of *OR 1 sachet (8g) Agar Powder (e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder).
- Take of Wine + Water 600ml *ratio depends on your preference.
- Get 2-4 tablespoons of Sugar.
- Take of Fruit of your choice.
- Prepare of *Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine.
After preparing the components, next you are good to prepare your 5-star Wine Kanten Jelly by following the instructions on this section:
- 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 and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Kanten (Agar Agar) is a gelling agent which is very low in calories and it won't melt when warm. It is made from seaweeds and almost calorie-free. It is very useful if you want to make a jelly using Pineapple and Kiwi Fruit or Mango, as these fruits break down the protein found in gelatine, preve. In a saucepan, heat Takara Plum Wine.
Recipe : Wine Kanten Jelly
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Simple tips to make Wine Kanten Jelly
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