Kanten is a cross between pudding and Jell-O, and this recipe for peach or nectarine kanten with mint and lime is perfect for summer, when stone fruits are at their best. Mint and lime give this kanten a lively boost, and the whole effect is cooling on a hot day.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 31⁄2 cups organic peach or apple juice
- 3 tablespoons agar agar flakes
- 4 tablespoons agave nectar
- Pinch of sea salt
- ! ½ tablespoons arrowroot powder
- 3 peaches or nectarines chopped in ½ -inch pieces
- 1 tablespoon lime juice
- 1 tablespoon chopped mint
Preparation:
Mix 3 cups peach juice, agar flakes, agave and salt in a heavy bottomed, non-reactive (stainless steel or enamel) saucepan. Bring to a boil over medium heat, stirring frequently.
Reduce heat to a simmer and cook 10 minutes, stirring occasionally to ensure that the agar is completely dissolved.
Dissolve arrowroot in the remaining 1⁄2 cup of cold juice. (The arrowroot will not dissolve in warm liquid).
Add the dissolved arrowroot to the kanten, stirring constantly to prevent lumps.
Raise heat to medium and bring the mixture back to a boil, and cook about 1 minute, stirring continually. The kanten will become glossy and thicken to the consistency of gravy.
Remove kanten from heat and stir in the chopped fruit, lime juice and mint. Pour into individual serving dishes. Let the kanten set for 1 hour before eating.
Refrigerate the kanten if it is not being eaten within a few hours. It will keep nicely for 3-4 days.
Serves 4-6
Copyright 2010 by Jen Hoy
