Blue to Purple Common Mallow Kanten Jelly
A gentle, color-changing kanten jelly infused with fresh common mallow—perfect as a soft accent in fruit punch or summer bowls.
Equipment
- Small saucepan
- fine strainer
- measuring cup
- Spatula
- jelly mold or shallow container
Ingredients
- 10 blooms fresh common mallow flowers
- 200 ml water
- 2 g kanten powder agar powder
- a few drops lemon juice added gradually until the shade you like
Instructions
- Infuse. Add water to a small saucepan and heat to just below a boil. Turn off the heat, add the mallow flowers, and steep until the liquid takes on a pale blue hue.*Note: Before steeping the flowers in hot water, remove any wilted parts or brown sepals to keep the infusion a clear, delicate blue. If you notice any floating bits, strain the liquid carefully through a fine sieve.10 blooms fresh common mallow flowers, 200 ml water
- Strain & tint. Strain out the petals. Add lemon juice drop by drop, stirring gently, until the color shifts toward lavender or pink.*Note: too much will make it noticeably sour.a few drops lemon juice
- Set with kanten. Whisk in 2 g kanten powder. Return to medium heat; bring to a boil and stir for 2 minutes to activate. Remove from heat.2 g kanten powder
- Chill. Pour into a mold or shallow container. Cool to room temperature, then refrigerate until fully set. Cut into small cubes or shapes.
Notes
Storage
- Refrigerate in an airtight container up to 3–4 days.
- Keep away from strong odors.
- Once cut, use within 1–2 days for the best texture and color.
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Heard tips for deeper hues:
- Double the petals
- Blend fresh and dried flowers
- Let the infusion rest longer
- Add a pinch of butterfly pea
- Add a playful splash of color to watermelon fruit punch or serve in traditional Japanese sweets like anmitsu.
- Pair with seasonal fruits and a light syrup or a little fizz.
- Think of it as a supporting role: quiet in flavor, bright in color.