ReceptnaptárGinger lemon agar fruit jelly
Fruit agar jelly (kanten) is a simple, light, cooling form of Japanese summer dessert: in the clear jelly the warm freshness of ginger, the sourness of lemon and the colourful fruit look festive. It is fat-free, vegan and contains hardly any sugar.
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Method
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- Put the apple juice and agar in a pan and let stand for 5 minutes.
- Bring to the boil and boil for 2 minutes, stirring.
- Add the lemon juice, ginger and honey and cook for 1 minute more.
- Turn off the heat and let it cool for 2–3 minutes.
- Divide the diced fruit among 4 glasses or moulds and pour over the still-liquid jelly.
- Set at room temperature for 20 minutes, then in the fridge for 2 hours; decorate with mint.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the hot jelly cool a little before pouring over the fruit or the fruit will go soft.
- The enzymes of raw kiwi and pineapple can interfere with agar setting; tinned or cooked fruit is better.
- Boil the agar firmly for 2 minutes.
- Keeps in the fridge for 3 days.
Frequently asked questions
Why did it not set?
The agar was not boiled long enough, or too much acidic fruit went in.
What does kanten mean?
It is the Japanese name for agar; “cold sky”: in winter it is made by natural freeze-drying.
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