A fresh summer dessert, the peach and basil kanten, simple and colorful, is enjoyed by everyone and promotes well-being. It’s a small health indulgence I discovered when I began exploring macrobiotic cuisine.
Do you know kanten? In Japanese, kanten means agar agar, which is the red algae used to thicken the pudding.
A red algae rich in minerals and fibers, learning to use agar agar will provide great satisfaction in the kitchen.
The sweet kanten is usually prepared with apple juice and fruit, but kanten can also be made with many other liquids.
Often, kanten is served in cubes or directly in a cup; in this case, I set them in molds and served them like vegetable crème caramel.
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You might be interested in other kanten recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Macrobiotic
- Seasonality: Summer
Ingredients for peach and basil kanten
- 2 yellow peaches
- 10.6 oz apple juice
- 1 leaf basil
- 1 tsp agar agar
- 1 pinch sea salt
Tools
- 1 Muffin mold
- 1 Small saucepan
- 1 Knife
Preparation of peach and basil kanten
Cut the peaches into small cubes, place them in a saucepan with the apple juice and a pinch of salt.
Bring to a boil and add the agar agar, stirring quickly, allow to simmer for 5 minutes. Finally, off the heat, add the chopped basil leaves.
Pour into molds, let cool, and refrigerate.
Serve with basil flowers.
Tips
The kanten should be consumed within two days. As mentioned, you can replace apple juice with plant-based milk, tea, water, or fruit juices. The important thing is to boil the liquid before adding the agar agar and then return it to cooking for a few minutes. If the liquids are not sweet, you can add a few tablespoons of rice or corn malt.
