Yield: 1 servings
|1 quart||Unfiltered apple juice|
|(or other fruit juice)|
|4 tablespoons||Agar-agar flakes|
6 SERVINGS DAIRY-FREE
Making a basic kanten is a good way to learn to use agar-agar and kudzu.
The proportions given below make a firm gel that's ideal for pureeing. If you add fruit, adjust the amount of liquid as we have in the Peach Kanten (see following recipe). Dress up this simple dessert by serving it with one of the creams given here and topping it with fresh fruit.
IN MEDIUM SAUCEPAN, combine juice and agar flakes and allow to soak until all of the agar has dissolved, about 10 minutes. Bring mixture to a slow simmer and cook 15 minutes. Dissolve the kudzu in a small amount of water, whisk it into the agar-agar mixture and cook 15 minutes. Pour mixture into a shallow casserole dish, bring to room temperature, then refrigerate until set, about 1 hour. Blend in a food processor just until smooth. Refrigerate until ready to serve. PER SERVING: 85 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT.
FAT); 210 CARB.; 0 CHOL.; 11MG SOD.; 0 FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 60 Converted by MM_Buster v2.0l.