Matcha and Strawberry Kanten
Ingredients
- 4 gAgar-agar (powdered)
- 500 mlMineral water (cold)
- 60 gWhite sugar (fine)
- 1 tbspmatcha powder (sifted)
- 8 pcStrawberry (halved)
Method
A translucent, firm jelly with an intense green hue. The texture snaps cleanly, releasing the fruit's sweetness and the tea's bitterness.
- 1
Pour the mineral water into a saucepan and sprinkle the agar over it. Whisk until the powder is fully submerged with no visible lumps.
- 2
Bring to a boil. Maintain a simmer for 2 minutes while stirring constantly. The liquid should become clear and lightly coat the spatula.
- 3
Add the white sugar and matcha powder. Whisk vigorously to achieve a consistent emerald green color. Remove from heat immediately.
- 4
Place the strawberries in a square mold. Pour the hot liquid over them. Let cool to room temperature then refrigerate. The jelly is ready when it no longer wobbles when touched.
Frequently asked questions
How do you get this dish right?
- Agar must boil for at least 1 minute to activate its gelling properties.
- Sift the matcha before adding it to avoid dry powder spots in the jelly.
How long does this dish keep?
Store for 3 days in the refrigerator in a closed container. Do not freeze.
