Recipe of Super Quick Homemade Double Fruit Kanten Made with Orange Kanten Gelée
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, How to Prepare Award-winning Double Fruit Kanten Made with Orange Kanten Gelée. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Double Fruit Kanten Made with Orange Kanten Gelée, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Double Fruit Kanten Made with Orange Kanten Gelée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can have Double Fruit Kanten Made with Orange Kanten Gelée using 11 ingredients and 11 steps. Here is how you can achieve that.
I made a kanten dessert to enjoy the citrusy sweetness of fresh orange juice.
This is plenty delicious with just the natural sweetness of the juice, so I don't use sugar. (It separates a bit, but you can enjoy that as part of the sauce). You can quickly make this with canned fruit and honey soy milk, or you can make it really luxurious if you make it using only fresh fruit. For ~6 servings. Recipe by Mikki-an
Ingredients and spices that need to be Prepare to make Double Fruit Kanten Made with Orange Kanten Gelée:
- Orange Kanten Gelée:
- 1 tsp ◎Powdered kanten
- 100 ml ◎100% orange juice
- 1 tbsp ◎White wine
- 2 tbsp ◎Lemon juice
- 200 ml 100% orange juice
- 1 can Canned fruit
- 1 Fresh fruit
- 1 Cooked kuromame
- 400 ml Kanten (store-bought or homemade, either one)
- 1 Mint leaves
Instructions to make Double Fruit Kanten Made with Orange Kanten Gelée
- Add the ◎ ingredients to a pot, turn on low heat, and heat while stirring with a rubber spatula. Continue to heat over a very low flame after it reaches a boil.
- Add 200ml orange juice to step 1, and chill in an ice water bath. Puree the orange kanten gelée after it cools, and this part is done.
- This won't solidify if you heat up the citric acid and kanten together. It won't coagulate well, so it will return to the state of step 2 if you let it be without even mixing.
- Drain the water from the canned fruit, cut into bite sizes on top of paper towel to rid any excess water. Drain the water from the kanten, too.
- Cut the fruit up into bite sizes (I used oranges today). Feel free to use your favorite fruit.
- Chill all of the prepared ingredients in the fridge until you are ready to eat them.
- Line up the kanten in a bowl. I am using store-bought kanten and homemade grapefruit kanten today. Add in the fruit as well.
- Top with the kanten gelée, check the balance, and add the fruit on top. Arrange it with boiled kuromame beans or mint leaves.
- I think it is good to serve kanten gelée in an equal portion to fruits/kanten.
- I think it's also good to arrange the fruit and kanten together in a big glass bowl, top with the kanten gelée and eat together.
- This is also delicious if you use it after step 2 in yogurt or on ice cream.
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