Wine Kanten Jelly
Wine Kanten Jelly

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, wine kanten jelly. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

The first wine box focused on learning. Discover two interesting wines, and develop your skills every month. Great recipe for Wine Kanten Jelly.

Wine Kanten Jelly is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Wine Kanten Jelly is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook wine kanten jelly using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Wine Kanten Jelly:
  1. Make ready 1 sachet (4 g) Kanten Powder
  2. Make ready *OR 1 sachet (8g) Agar Powder (e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder)
  3. Make ready Wine + Water 600ml *ratio depends on your preference
  4. Get 2-4 tablespoons Sugar
  5. Get Fruit of your choice
  6. Prepare *Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine

The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and. Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango.

Steps to make Wine Kanten Jelly:
  1. Arrange fruit pieces in serving glasses. *Do this first!
  2. Place Water and Kanten (OR Agar) Powder in a saucepan and bring it to the boil, stirring constantly. Once boiling, lower the heat and keep boiling for 1 minute.
  3. Add Sugar, remove from heat when Sugar is dissolved.
  4. Add Wine and mix well. Pour it into prepared glasses and arrange extra fruit if necessary, then cool to set.

Those fruits break down the protein found in gelatine and prevent the jelly from setting. Kanten is similar to Agar Agar but much easier to use. The advantage of using Kanten as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango.

So that is going to wrap this up with this special food wine kanten jelly recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!