Watermelon and Cantaloupe Kanten
Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.
- Total Time:
- Servings: 8
Photography: John Kernick
Source: Body+Soul, September 2006
- 1 cantaloupe (about 3 pounds), halved and seeded
- 1 wedge seedless watermelon (about 2 pounds)
- 3 cups apple cider or apple juice
- 1 cup water
- 1/3 cup kanten flakes
- 1/4 cup honey
Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.
In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.