Double Fruit Kanten Made with Orange Kanten Gelee

• 1 tsp Powdered kanten
• 100 ml 100% orange juice
• 1 tbsp White wine
• 2 tbsp Lemon juice
• 200 ml 100% orange juice
• 1 can Canned fruit
• 1 Fresh fruit
• 1 Cooked kuromame
• 400 ml Kanten (store-bought or homemade, either one)
• 1 Mint leaves

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

kanten, orange juice, white wine, lemon juice, orange juice, fruit, fresh fruit, kuromame, kanten, leaves

Taken from cookpad.com/us/recipes/170014-double-fruit-kanten-made-with-orange-kanten-gelee (may not work)