You can all thank Jonathan, our resident founding CEO and self-admitted Japanese food addict for adding this to our catalog and we are absolutely tickled pink (or you could say white and red) to be adding what is arguably the best dessert enhancer with no calories anywhere plus a great fiber addition!
How to use Kanten (Agar-Agar)
THE healthy and vegan alternative to commercial animal or chemical derived gelatins.
Andrea is the dessert expert in our ranks and she has taken to Kanten like a bee to honey. Andrea uses kanten to thicken her fruit aspics, custards and pie fillings.
Andrea makes a pomegranate and pear aspic that is divine. Break one bar into pieces and place in 3 cups of water or juice. Bring to a boil without a lid, stirring occasionally. Reduce the flame to low and simmer for 15 minutes until dissolved. Add the pomegranate juice and add thinly sliced pears, cook for 3 to 4 minutes until tender and pour into a mold. Put aside to gel for 60 minutes or refrigerate to speed gelling.
In Japan, all sea vegetables are valued for their believed ability to enrich and cleanse the blood. MiracleNoodle Agar Agar is low carb, contains no sodium, zero calories and is fat free and asJonathan keeps reminding us is a good fiber source, as well as providing calcium and iron!
Although known in Japan for ages, kanten has taken the country by storm as a weight loss aid.
Vegan Panna Cotta
Yields: 12 servings
- 2 (0.88-ounce) packages agar agar powder
- 2 (32-ounce) packages unsweetened hazelnut milk
- 2 and 1/3 cups superfine sugar
- 7 and 1/3 cups cold water
- 3/4 cup Manuka honey (or your favorite sweetener)
- 2 teaspoons pure vanilla extract
- 1 (6-ounce) package fresh red currants
Dissolve the agar agar in about ½ cup water. In a saucepan, bring the rest of the water to a boil. Pour the agar agar liquid into the boiling water. Stirring constantly with a wooden spoon, bring to a second boil, then immediately lower to medium heat. Keep stirring for an even, smooth texture.
In a different pan, heat the hazelnut milk, then combine with the agar agar liquid. Add sugar, then lower the heat. Add the Manuka honey and vanilla extract. Stir well. Move immediately to the next step; otherwise the mixture might set in the pan.
Rinse 24 2-ounce bowls with cold water. Fill with the agar agar mixture and let rest until it's completely cool.
Refrigerate for at least 2 hours. Serve with fresh red currants.
Superfine sugar is very convenient for desserts. It's also called caster sugar or baker's sugar. It dissolves more quickly than regular granulated sugar.
Agar agar powder is a good gelatin substitute for vegetarians. It creates the same texture and doesn't alter the taste of the dessert. It is widely used in Asia.I also use it to make fruit mousses such as egg-free banana mousse orchestnut mousse. I buy the Thai Telephone Brand, which is sold in 25-gram packages. (FIY 0.88 oz = 25 g).
I didn't add cream for a richer flavor. I didn't want to add more calories to the vegan dessert, but you could add coconut milk.
You could use any vegan milk such as almond milk, rice milk, hemp milk or soy milk.
I used Manuka honey from New Zealand; I found it at a local store. You can also find it online.
This recipe yields 24 (2-ounce) mini-bowls. Count 2 bowls per person.
- Break one bar into pieces and place in 3 cups of water or juice.
- Bring to a boil without a lid, stirring occasionally.
- Reduce the flame to low and simmer for 15 minutes until dissolved.
- Put aside to gel for 60 minutes or refrigerate to speed gelling.