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1
Add the ingredients to a pot, turn on low heat, and heat while stirring with a rubber spatula.
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2
Continue to heat over a very low flame after it reaches a boil.
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3
Add 200ml orange juice to step 1, and chill in an ice water bath.
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4
Puree the orange kanten gelee after it cools, and this part is done.
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5
This won't solidify if you heat up the citric acid and kanten together.
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6
It won't coagulate well, so it will return to the state of step 2 if you let it be without even mixing.
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7
Drain the water from the canned fruit, cut into bite sizes on top of paper towel to rid any excess water.
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8
Drain the water from the kanten, too.
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9
Cut the fruit up into bite sizes (I used oranges today).
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10
Feel free to use your favorite fruit.
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11
Chill all of the prepared ingredients in the fridge until you are ready to eat them.
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12
Line up the kanten in a bowl.
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13
I am using store-bought kanten and homemade grapefruit kanten today.
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14
Add in the fruit as well.
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15
Top with the kanten gelee, check the balance, and add the fruit on top.
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16
Arrange it with boiled kuromame beans or mint leaves.
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17
I think it is good to serve kanten gelee in an equal portion to fruits/kanten.
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18
I think it's also good to arrange the fruit and kanten together in a big glass bowl, top with the kanten gelee and eat together.
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19
This is also delicious if you use it after step 2 in yogurt or on ice cream.
