If you like strawberry desserts, this easy awayukikan deserves a place on your ‘must make’ list. Awayukikan, meaning ‘light snow jelly’, is a Japanese dessert made by combining kanten agar with sugar and egg whites. It looks like snow when it is made, hence the name. This version adds strawberries for an extra fruity flavour and tempting pale pink colour. With a marshmallow-like consistency, this is a dessert best enjoyed cold during the warmer months.
5 strawberries 300ml water 4g powdered kanten agar agar 1 egg white 50g sugar
Wash the strawberries and remove the stalks. Then mash 3 strawberries with a fork and slice the rest thinly for decoration. Set the sliced strawberries aside for later.
Mix the water and gelatine in a medium-sized sauce pan and bring to the boil on medium heat. When it starts to boil, turn the heat to low, and stir until the gelatine fully dissolves.
Add the mashed strawberries and sugar into the saucepan, and stir well. Turn off the heat and allow to cool down until room temperature.
In a separate bowl, whisk the egg white until stiff peaks form and gradually add the gelatine mixture to the egg whites.
Line a container with parchment paper and arrange the sliced strawberries on the bottom. Then pour the mixture onto the strawberries and allow to cool in the refrigerator until firm.
When ready to serve, take the dessert out of the container and flip over so the strawberry slices are on top. Slice into 2-3 portions. Enjoy as a light dessert or an alternative to marshmallows.
- Feel free to use other fruits and purées to flavour this dessert. You can also layer small cubes of jelly inside the dessert when placing into a container to add even more of an eye appeal to the finished dish.