About the Recipe
Did you know that kanten is one of the highest fibre foods you can eat? Well, neither did I until I was reading the website of a Japanese kanten producer last week. If you've never tried kanten before, it is a non-animal product alternative to gelatine. The texture is a little different to gelatine but it makes great, low calorie high fibre desserts so it has a lot going for it as well as being vegan and vegetarian friendly. For these fruit cups, I combined the kanten with fresh strawberries and raspberries. The only "faff" involved in this recipe is preventing the fruit from floating when you pour in the kanten liquid. That apart, the preparation is simplicity itself. Once your fruit cups are ready, you could serve these with icecream or, as I do here, with a delicious strawberry coulis.
Ingredients
10 silicon cup moulds
210g strawberries
10 raspberries
4g kanten powder
500ml water
2.5 - 3 tbsp sugar
for the strawberry coulis:
140g strawberries
2 tbsp sugar
Preparation
rinse the strawberries and raspberries
remove the stalks from the strawberries and then cut each strawberry intp quarter
place the cupcake molds into a cupcake tray
place 4 strawberry quarters, pointed ends up, in each mold. then, place 1 raspberry, pointed end up, in the centre of each cup.
combine the water, kanten powder & sugar in a small saucepan and bring to the boil while stirring over medium heat
once the liquid comes to the boil, turn off the heat and leave the pan to stand for 1-2 mins
place chopsticks or skewers across each line of cupcakes. (this will stop the raspberries floating when you pour in the kanten)
pour the kanten liquid into each mold. leave the molds on the worktop until they cool. then put them in your fridge for at least for 1 hour to set well
your berry fruit kanten cups are ready to serve
if you wish to serve with my strawberry coulis, this is how to make it:
rinse and quarter the strawberries
combine with the sugar in a small saucepan
bring to the boil and simmer for 5 - 7 mins over medium heat, stirring occasionally. when cool, pour into a blender or use a hand whisk to blend into a smooth coulis/sauce