Metric:
Fruits of your choice
( Blueberries, Orange, Strawberries )
480gr Water
50gr Sugar
( double for rich desserts )
4gr Powdered Kanten
( Agar Agar )
TRADITIONAL JAPANESE RECIPE: A good summer dessert, or winter dessert if your house is very warm (LOL), is Fruit Jelly ( フルーツ寒天 ).
This easy and quick dessert is not only delicious but also very elegant and attractive to see. You can use any kind of container for this recipe, small drinking glasses, cups, ice cubes molds, muffin molds, anything you can think of.
The options are endless. You can leave the whole fruit in or chop them into small pieces.
If you decided to serve this Fruit Jelly in individual cups though, you should reduce the amount of Kanten (Agar) powder to maybe 2 or 3 grams. In this way the Jelly won't be too firm but jiggly.
Skill Level:  |
Time: 6 Hours |
Price:  |
Makes: 9 Portions |
Ingredients:
| Conversions |
Directions:
01 - Combine in a small saucepan Water and Kanten Powder. Whisk and bring it to a boil.
02 - Once the Mixture has started boiling, lower the heat and cook for 2 minutes. Whisk occasionally.
03 - Remove saucepan from the heat.
04 - Add the Sugar to the Saucepan and whisk until the Sugar has completely dissolved.
05 - Choose your molds: this can be a Nagashikan, small oven dish, ice cube molds or small drinking glasses.
06 - Wash the Molds under runnin Water, shake the Water off and pour just a little saucepan's Mixture in them. This will be the base where your fruit will sit.
07 - Using a spoon or a toothpick remove all bubbles formed.
08 - Let cool in the refrigerator for just under 10 minutes.
09 - While the base cool a little, wash and cut the fruits for your jelly.
10 - When the bottom layer is slightly set, place the fruits on top.
11 - Pour the rest of the Mixture in.
12 - Pop or remove the bubbles.
13 - Transfer to the fridge until the Jelly has set completely, this could take up to 6 hours.
14 - Gently flip and unmold the Jelly. Serve chilled on a plate. or inside some juice.
Notes:
- Step 10: If the bottom layer is too firm, the top layer won't attach and both sides will separate when you cut.
- After you've cut the Fruits, if the warm Mixture in the saucepan is solid, re-heat till it turns to liquid.
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| Written by: Uncut Recipes | Disclaimer |
