Pineapple No Kanten (Pineapple Gelled with Agar)
Recipe: #5025
March 26, 2012
"You can't gel pineapple with gelatin because an enzyme in the fruit prevents it, but you can make gelled pineapple dessert using agar, called kanten in Japanese. I found this recipe somewhere (maybe the New York Times) about 30 or 35 years ago and everyone I've served it to has enjoyed it. The times I have given do not include "standing" and "chilling" times, but this is something that can be made ahead for dessert the next day if covered with plastic wrap."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (101.4 g)
- Calories 215.9
- Total Fat - 16.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 0.9 mg
- Sodium - 17 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 0.5 g
- Sugars - 14.8 g
- Protein - 0.4 g
- Calcium - 11.8 mg
- Iron - 0.1 mg
- Vitamin C - 13.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Break the kanten stick into several pieces and soak in water, covered, for 10 minutes.
Step 2
Combine 1 cup cold water and 1/4 cup sugar in a small saucepan and heat, stirring, until the sugar melts. Add the Grand Marnier if desired.
Step 3
Squeeze all the water from the softened kanten and shred it into the syrup. Strain the remaining soaking liquid to extract any shreds of kanten and add them as well. Discard the soaking liquid.
Step 4
Cook the kanten mixture, stirring, for 5 minutes until all the kanten has melted.
Step 5
Remove the mixture from the heat and stir in the pureed pineapple. Pour the mixture into a straight-sided 4 cup mold, individual molds, or foil muffin cups. Allow to stand at room temperature until cool and solidified.
Step 6
Chill for at least 1/2 hour before serving.
Tips
No special items needed.
1 Reviews
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