Kanten contains a sea vegetable called agar agar, which turns liquid into jelly. This works well with any kind of berry or combination of berries.
raspberry kanten (adapted from the kind diet by Alicia Silverstone)
2 cups raspberries fresh or frozen and thawed
4 cups apple or quince juice
1 tablespoon fresh orange juice
pinch of sea salt
3 tablespoons agar agar
a few drops ginger juice ( grate a piece of fresh ginger and squeeze out the juice)
Purée the raspberries in a blender and pass through a fine meshed sieve. Combine the apple juice and orange juice in a sauce pan over medium heat. Add the salt and agar agar. Bring to a boil and let simmer for 10 to 15 minutes, stirring often to make sure the agar agar doesn’t stick to the bottom of the pot. Stir in the ginger juice and mix with the raspberry purée. Pour into a shallow mold to cool the kanten to room temperature.
Then refrigerate uncovered until chilled and set, about two hours.
Cut into little cubes and serve with Greek yoghurt, braised bananas and roasted pine nuts. For a vegan version replace the Greek yoghurt by soy yoghurt, coconut cream …. Kanten may be covered and kept in the fridge for up to 4 days.