This was part of my menu for a tea party. I had to choose some foods to suit the extremely hot weather at the moment, as well as things that would go well with Chinese tea. I flipped through my summer wagashi recipe books and decided that a co0l, non-melting kanten/agar agar dish would go down well.
Started out planning green tea and red bean agar, but found my matcha had expired and turned a dusky brown colour *yuck*. Looking around in the kitchen for tasty alternatives, I found some strawberries in the fridge — small Korean strawberries which, if you’re lucky, can be very sweet. This batch wasn’t, so I didn’t mind using them to make agar-agar instead of enjoying fresh with crème frâiche (Carrefour’s La Reflets de France premium house brand, great with scones too).
I put the strawberries into the microwave for a short while, then mashed them with a potato masher (a fork will also do). As there were only a few strawberries, I chucked in some canned pears leftover from the improvised gluten-free pear muffins, and mashed up the whole lot.
Measured the fruit puree then added water to make up 1 litre. Put in quite a lot of sugar, which I normally wouldn’t do but since these were for a party, the tastebuds of the guests took priority over my own food preferences.
Heated the mixture and added the agar-agar powder according to the packet instructions, then chilled it in moulds. Super easy and they were a big hit!