Kanten is a cross between pudding and Jell-O, and this version is exceptional when made with fresh pomegranate juice from the farmer's market. You can add fresh blackberries, blueberries or raspberries to this exquisite summer dessert to add color and additional texture. Lime juice adds an interesting burst but is completely optional.
Cook Time: 12 minutes
Total Time: 12 minutes
Ingredients:
- • 3 ½ cups pomegranate juice
- • 3 tablespoons agar agar flakes
- • 3 tablespoons agave nectar
- • Pinch of sea salt
- • 1 tablespoon arrowroot powder
- • 2 tablespoons lime juice (optional)
Preparation:
Mix 3 cups 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 from heat and add the lime juice. Stir gently to combine. Pour kanten into individual serving dishes. Let the kanten set in the refrigerator for 1 hour before eating. It will keep nicely for 3-4 days.
Serves 4-6
Copyright 2011 by Jen Hoy
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 from heat and add the lime juice. Stir gently to combine. Pour kanten into individual serving dishes. Let the kanten set in the refrigerator for 1 hour before eating. It will keep nicely for 3-4 days.
Serves 4-6
Copyright 2011 by Jen Hoy
