Puree of Strawberry Kanten with Roasted Pecans
Ingredients:
- 2/3 cup strawberries cut into halves or quarters
- 1 1/3 cups apple juice
- 2 tablespoons agar agar/kanten flakes
- 1/4 teaspoon vanilla extract
- 1/4 cup pecan nuts
Put the agar agar flakes, apple juice and vanilla extract in a bowl and allow to soak for 15 minutes. Bring juice mixture to a boil, lower heat and simmer for 5 minutes stirring constantly until the kanten flakes have completely dissolved. Remove from heat and pour into a dish containing the strawberries, keeping a few aside for decoration. Allow to cool until the mixture has set hard. Meanwhile, preheat the oven to 350 F and roast the pecans on a baking tray for approximately 10 minutes. Check on the nuts every 3 minutes and turn them to prevent burning. Once they are roasted evenly remove from the oven and place them on a tray to cool. Chop them into slithers. Once kanten is set hard, put it into a blender and set to puree until a nice smooth consistency is obtained and no pieces of strawberry are remaining. Serve in a bowl and garnish with pecans and strawberry pieces.