Strawberry Kanten

23 Dic

This is a recipe I learned from Diane Carlson while at a cooking retreat called the Conscious Gourmet back in April of this year.  I made some wonderful friends and learned some awesome recipes, this being one of them.  Among the wonderful friends, my friend Kathleen from Kathleen’s Vegetarian Kitchen.

 I learned this is called KANTEN because that’s another name of the agar-agar in the recipe. It’s an easy recipe, but you need time to make it… you’ll see why…

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 STRAWBERRY KANTEN

4 cups apple juice – Knudsen’s organic brand is highly recommended
1/4 cup agar flakes
1 tablespoon roasted almond butter
dash of lemon juice
pinch of sea salt
2 cups strawberries
1 tablespoons maple syrup or to taste
  1. Place apple juice and agar flakes in a medium saucepan.  Set aside for 15 minutes so the agar flakes start to dissolve a bit in the juice.  Bring liquid to a boil, lower heat and gently simmer for 5 minutes or until agar is completely dissolved.
  2. Pour the hot kanten into a metal bowl or metal baking dish and place in freezer until very firmly set.
  3. Slice 1/2 cup of strawberries for garnish.  Puree the remaining strawberries in a blender with maple syrup and salt.  Strain the strawberries through a fine sieve to remove as many seeds as possible.
  4. When the kanten is fully solidified, break it up into a food processor.  Add the almond butter, lemon juice and salt and puree until smooth. Layer kanten and strawberry sauce in parfait glasses.  Garnish with remaining strawberries.

It’s important to use the metal bowl to help the kanten solidify faster.  Depending on how cold your freezer is, this part will take at least 2 hours.

 The color of the apple juice you use will definitely affect the color of your kanten.  The Conscious Gourmet version was made with Knudsen’s apple juice.  The version I did on  my own was made with Mott’s Natural apple juice, therefore, this latter version was beiger, while the Knudsen version is pinkier.

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