Fruit Salad With Kanten Recipes

Ingredients :

half 5 g

2 tablespoons

1

300 g

4

20

115 g

Syrup:

4-5 tablespoons

250 ml

stick dried kanten (agar-agar)

sugar

small red apple, cut into 6 wedges and cored salt

can peeled tangerines or satsumas, syrup reserved

canned pear quarters, sliced in half

green grapes, cut in half and seeded strawberries, hulled, to decorate

sweet azuki (red bean) paste, to serve

pouring sugar syrup

syrup from canned tangerines or satsumas

1. Rinse kanten and soak in water for 30-60 minutes, then squeeze out water and tear kanten into small pieces.

2. Put in a saucepan with 200 ml water and cook over moderate heat until kanten has dissolved.

3. Stir in sugar and, when it has dissolved, strain.

4. Put liquid back into the pan and continue to cook, stirring, for another 3 minutes.

5. Pour into a wet square mould, leave to cool, then chill in the refrigerator.

6. To make dressing, dissolve sugar syrup in tangerine or satsuma syrup and chill in the refrigerator.

7. Slice apple wedges into thin half open fan shaped pieces and plunge into salted water to prevent discoloration.

8. Drain and pat dry.

9. Cut hardened kanten into 1.5 cm dice.

10. Put all fruits and kanten in a large salad bowl, pour syrup dressing over them and fold in.

11. Decorate with strawberries and serve with cream and sweet azuki (red bean) paste.

Serve 4-6

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