Basic Kanten Recipes

WATERMELON AND CANTALOUPE KANTEN

Steps:

• Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.
• In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
• Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.

BASIC FRUIT KANTEN

Steps:

• fruit can be sliced or cubed. You may want to strain the cooked mix to remove undissolved agar but you don't have to do so. You can also soak the agar but you don't have to.
• In med saucepan combine the first two ingredients. Boil over medium heat, stir often then when it boils reduce heat, keep stirring and simmer, stirring often until agar dissolves. You are looking at about 5 minutes.
• Remove from heat and cool about 20 minutes. You want it warm. Stir occasionally while cooling.
• Arrage fruit in the mold or dish you are using. IF not using individual molds use about 8 inch baking dish. Pour gel over fruit. Let set in refrigerator for at least 1 hour.
• Note you can use 9 inch dish and chil warm mix in it til set. Then cut into cubes and toss with fruit.
• Prep is chill time. Cooking is cook and sitting time.