Ginger and Cardamom Kanten

Ginger and Cardamom Kanten

Kanten in Japanese means “previous sky”, which usually refers to recipes made with gelatine, which for the Japanese is something very valued and delicious.

I always use agar-agar, it’s a seaweed used for liquid preparations, so that gives the consistency of gelatine but hasn’t any flavor.

This ginger and cardamom gelatine gets solid in the fridge, and when it’s heated it becomes liquid again.

You can use it with an infinite variety of flavors, with fruits or spices, always keeping in mind that when it cools down, the level of sweetness will decrease very much.

Servings: 4 Difficulty: Medium Time: 30 Minutes

(plus two hours in the fridge)

Ingredients

Crust

A CUP AND ½ OF ACTIVATED CASHEWS
8 UNPITTED MEDJOOL DATES
⅛ TSP OF SALT
4 TBSP RICE SYRUP

Filling

1 L of RICE MILK
200 ML OAT MILK
7 GR AGAR AGAR
4 TABLES OF RICE SYRUP
4 CARDAMOMS
A PINCH OF SALT
1 CHUNK GINGER ROOT
½ TSP OF GINGER POWDER

Toppings

CACAO NIBS FOR DECORATING
GRATED COCONUT
ALMONDS

Instructions

Activate the cashews by leaving them to soak for at least 5 hours. Drain and dry them well. Blend them in a kitchen robot along with the dates and the salt. Add the rice syrup and blend again until you get a rustic mixture. Put the mixture on a cake base, leaving the entire base covered. Put it in the fridge while you start making the filling.
To make the filling, in a saucepan pour the rice milk and oat milk together with the agar-agar, the pinch of salt, the rice syrup and the cardamoms (it is better to remove the seeds).
Grate the ginger and squeeze it to get the juice. Stir in with the previous preparation.
Go stirring occasionally with the help of a spatula, and let it boil for at least 5 minutes so that the agar-agar dissolves well. At the last moment, add the ginger powder and mix well.
Strain and put this mixture on top of the crust that we have in the refrigerator and let it solidify in the fridge for (minimum) 5 or 6 hours.
Put the topping of your choice (or all mixed together) and enjoy!

KITCHEN TIPS: To know the right amount of agar to use, you have to know that for a litre of liquid are 6.5 gr of agar-agar, therefore, you must use the proportional part, always of the liquid that you use, and it will come out perfect!