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Vanilla Sake Kanten

Guest Chef Recipe

Vanilla Sake Kanten
Courtesy of Rootcandi
gluten free
wheat free
2 spoon difficulty rating

Serves: 4-8

Vanilla Sake Kanten

Kanten - is a set, jelly-type dessert that originates from Japan. It has a clean, fresh feel. 

Shopping tips. You can buy most if not all of the ingredients from a larger branch of most supermarkets. For other things, a health food shop will do the trick. 

Ingredients

  • Agar is the vegan/veggie equivalent of gelatine - it makes things set in a jelly. It is a natural product, made from sea vegetables originally but sold in powder or flakes. Use the powder if possible as it dissolves better. 
  • Sake is rice wine and can be bought in small bottles on supermarket world food shelves, Oriental grocers etc.
  • Tamari is a gluten-free, good quality soya sauce.
  • Sugar - unlike the USA, most sugar in the UK is vegan, including Silver Spoon, Sainsbury's and other brands. Check here for details  (scroll down to the last two sections).

 

 

Thanks to the awesome and cutting edge Rootcandi restaurant in Brighton for this recipe.  

 

Ingredients: 

Sake

  • 500ml sake (cook off the alcohol first by bringing to the boil for a couple of minutes)
  • 500ml water
  • 100g/3oz sugar
  • 1 tbsp agar powder (this can be bought online, in most health food shops and some supermarkets)
  • 3 vanilla pods - scraped

Fruit

  • 500g pears, peeled and chopped quite small
  • 500g mango, as above 
  • 2 strawberries, per mould
  • 2 blackberries, per mould
  • 2 raspberries, per mould
  • ¼ pineapple - chopped into 1cm cubes

Sauce

  • 200g/7oz dark muscovado sugar
  • 300ml water
  • 1 tbsp tamari

Method: 

Sake

  1. Place all ingredients into a medium sized saucepan, bring to the boil then simmer for 6-7 mins on a low-med heat.
  2. Blend all the ingredients in a blender (any blender will work) then strain through a sieve to ensure all lumps are removed. 

Fruit

  1. Assemble fruit in moulds (try Lakeland or any kitchen shop) or you can use a soup bowl as a mould. 
  2. Pour the hot agar syrup over and leave it to set in the fridge for a couple of hours.

Sauce

  1. Heat all ingredients in a pan on medium heat until the sugar dissolves.
  2. Leave to cool down. 

Assembly

  1. Turn the contents of the moulds out into bowls.
  2. Pour the sugar sauce around the edges.
  3. Garnish with fresh fruit and serve chilled.

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