Honeydew Gelatin

Midori Kan

Preparation info

  • Makes 12 pieces to serve

    4–6

    • Difficulty

      Easy

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This jellied fruit dish is served in small pieces as an extravagant palate cleanser in its native Japan, where melons are very costly. Here it might well be a light dessert to conclude any meal.

Ingredients

  • 1 stick kanten (Japanese gelatin; agar)
  • 1 exceedingly ripe honeydew melon, about

Method

Tear the dried gelatin stick into several pieces and soak in a bowl of cold water to cover for 15 minutes.

Meanwhile, peel and seed the melon, then cut into 2-inch chunks. Place these in a food processor fitted with the steel blade, and puree. Force the puree through a mesh strainer and measure