Adam Liaw's fruit jellies

Fruit jellies

Kanten is more popularly known outside Japan as agar agar. It's a seaweed-based gelling agent but its properties are very different to gelatine. The jellies it produces are firmer and crunchier. Kanten has been used for making Japanese sweets for hundreds of years. Here, a lightly sweetened water jelly encases delicious colourful fruits. Our kids love these.

various fruits, such as strawberries, blueberries, lychees (tinned is fine), mandarin, kiwifruit, rockmelon

1 litre water

120g castor sugar

8g kanten (agar agar) powder (or according to packet directions)

1. Prepare the fruit by cutting into bite-sized pieces, large chunks, decorative cuts or shapes. A variety of shapes, colours and sizes is good.

2. Combine the water, sugar and kanten in a medium saucepan and whisk over medium heat until the kanten and sugar are dissolved. Allow to cool until just warm to the touch but not set. You don't want to cook the fruit.

3. Pour into a 1.5 litre capacity mould (eg a 20cm square cake tin) and press the fruits into the liquid. Allow to cool until set, then refrigerate until chilled. You may find it easier to line the mould but if you do, line it with baking paper, as plastic wrap may leave shapes in the base of the jellies. Carefully turn out the jellies and cut into individual cubes. Alternatively, set the jellies in individual moulds. Individual moulds will make it easier to keep the fruits separated.

Note: You need to follow the directions on the packet of the kanten if there are any. Brands may differ in their setting strength.

Makes about 16 jellies