More ideas from Jiřka
I haven't made kanten since my last semi-disaster, but did learn two very important things about agar through my misstep, which are: a.) it must be boiled to be activated and b.) acidic agents, like those found in sour fruits, prevent agar from gelling properly. Armed with this knowledge, I attempted to make another kanten dessert this weekend that turned out to be a success. To reduce the amount of acid in the pomegranate, I rinsed and soaked the seeds in water first. Then, I created a…

Easy WOW dessert: Coconut, Pomegranate and Lime Kanten- two very important things about agar through my misstep, which are: a.) it must be boiled to be activated and b.) acidic agents, like those found in sour fruits, prevent agar from gelling properly.