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Mulled wine Kanten

Prep Time:

2 Hours (including cooling time)

Cook Time:

10 Minutes


2 Servings



About the Recipe

If you want to try something different for a Christmas dessert, something delicious and fun but a lot lighter than a traditional dessert, then this is for you. As you may know, kanten is a seaweed derivative, so this is the perfect dessert for vegetarians. For vegans, just substitute a non-diary cream for the double cream in the recipe.


for the mulled wine:

1 bottle of good red wine (approx 750ml)

50ml port wine

juice of 1 orange

juice of 1/2 lemon

juice of 1/2 lime

100g caster sugar

zest of 1 orange

zest of 1/2 lemon & 1/2 lime

1 cinnamon stick

1 tsp nutmeg

5 cloves

for the kanten:

6g kanten powder

300ml double cream

some hundreds & thousands sprinkles


pour the bottle of wine into a saucepan

add the other mulled wine ingredients. bring the pan to the simmer then remove from the heat. (don't allow the pan to come to the boil)

let the mulled wine stand for 10 minutes before straining through a sieve

to prepare the mulled wine kanten,  return the mulled wine to a pan. add 6g of kanten powder to the mulled wine.  stir over a medium heat until the kanten is dissolved. (this should take about 2 minutes)

divide the mulled wine between 4 glasses and leave to cool. (you can put the glasses into the fridge to make this step quicker)

while the kanten is setting, whip your double cream until firm

once the kanten has firmed the mulled wine into a jelly, smooth the whipped cream over the top of each glass

sprinkle some hundreds and thousands or some flaked chocolate over the top for decoration and serve

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