Creamy Milk Kanten Jelly with Fruit
Creamy Milk Kanten Jelly with Fruit

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, creamy milk kanten jelly with fruit. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Make strawberry milk kanten with our traditional Japanese recipe and video, and knock the socks off your guests at your next dinner party. Recipe and video for sweet and creamy strawberry milk kanten, an authentic Japanese dessert recipe that uses fresh seasonal fruit and traditional jellying. This agar/kanten jelly is not as sweet because Anmitsu is served with syrup.

Creamy Milk Kanten Jelly with Fruit is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Creamy Milk Kanten Jelly with Fruit is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have creamy milk kanten jelly with fruit using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Milk Kanten Jelly with Fruit:
  1. Make ready 1 sachet (4 g) Kanten Powder
  2. Prepare 1 1/2cup cups Milk *2 cups if NOT moulded
  3. Prepare 1/3 cup Sugar
  4. Take 1/2 cup Cream *can be replaced with Greek Yoghurt
  5. Make ready Fruit (ex. Strawberries, Peach, Pineapple, Kiwi Fruit, Mango, Orange Segments, etc.)
  6. Take Condensed Milk

Agar (also named agar-agar flake and jelly powder) is natural hydrophilic colloid extracted from various seaweed such as gracilaria and gelidium and its final product feature present as off-white dry powder form or strip form. Agar cannot dissolve cold water, but only be able to dissolve in boiled water. Milk kanten jelly with Mandarin Oranges. Kanten Agar Agar Fruit by Food Librarian.

Instructions to make Creamy Milk Kanten Jelly with Fruit:
  1. Arrange fruit pieces in a plastic container.
  2. Place Milk and Kanten Powder in a saucepan and bring it to the boil, stirring constantly. Keep boiling for 1 to 2 minutes.
  3. Add Sugar, remove from heat when Sugar is dissolved.
  4. Add Cream and mix well.
  5. Pour the mixture over the fruit. Place in the fridge until set.
  6. Turn the jelly onto a plate. Serve with Condensed Milk as sauce.

I am not a fan of gelatin in general, but these clear jellies with fruit in the middle are so pretty! Elegant and easy Strawberry Parfait made with jello, strawberries and whipped cream is delicious, low calorie and a beautiful dessert. The Kanten powder 寒天粉 was made from Japan, the texture is not much different from the agar agar jelly. According to Japan Centre, CALPIS or CALPICO is actually a concentrated mix, which is made This jelly recipe was adapted from Irene, Osmanthus Lychee Kanten Jelly with minor adjustments. Pour-in the agar and milk mixture and let boil while gently stirring.

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