Whole Pineapple Kanten（丸ごとパイナップル寒天）
I love this recipe because its grand appearance and vivid yellow colour brightens up everyone's mood and provides a big smile :)
Nowadays, whole pineapples can be purchased at a reasonable price all-year-round, so there's no need to hesitate to indulge in this fancy dessert!
This Pineapple Kanten can be served as a regular kanten jelly, but I also recommend chilling it in the freezer and enjoying as a pineapple sorbet. Since Kanten doesn't melt at room temperature (dissolution temp is 60℃ and above), there's no need to worry about it running even on a warm sunny day.
[Ingredients]
-A whole pineapple (パイナップル 1個) *approximately 500g
-Kanten Powder (粉寒天) 4g
-Water (水) 150ml and 100ml
-Sugar (砂糖) 1.5tbsp*（大1.5）
-Honey (ハチミツ) 2bsp*（大2）
*The sweetness can be adjusted as desired (甘さはお好みでご調整ください。)
[Pre-Preparation]
(1) 
(2) 
(3) 
(4) 
(5) 
(1)-(2) Trim the pineapple leaves to remove the sharp tips;
(3) Cut the whole pineapple in half;
(4) For each half, make a cut down the middle of the core as well as around the core (so that it can be removed). Also, cut along the inner shell. Be careful as to not puncture the shell.
(5) Remove the inside of the pineapple halves so that the remaining shells can be used as a bowl. Aside from the core, make sure not to throw out the pineapple meat that you just removed!
[Instructions]
1. 
2. 
3. 
5. 
8.
1. Cut the removed pineapple meat into smaller pieces and place into a bowl. Add 100ml of water and purée with a hand mixer. (A food processor can also be used.)
2. Separately, mix 150ml of water, sugar and kanten powder in a sauce pan.
3. Boil the mix (2.) for at least 2 minutes. Continue stirring while boiling so that the kanten powder is completely dissolved.
4. Turn down the heat and add honey. Stir well.
5. Remove from heat and pour the kanten mix (4.) slowly into the pineapple purée (1.), stirring gently while pouring the kanten mix.
6. Pour the combined mix (5.) into the two pineapple bowls.
7. Allow to cool in the fridge. (You can freeze them as well!)
8. Serve as desired.
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[事前準備]
(1)-(2) パイナップルの葉の部分を整えます。尖っている部分を切り除きます。
(3) パイナップルを半分に切ります。
(4) 芯の真ん中及び芯の周りに切り込みを入れます。次にパイナップルの皮の内側に沿っても切り込みを入れます。
(5) 芯を取り除いてから、スプーン等で実を全て取り出します。パイナップルの入れ物として使用出来るように内側を綺麗にします。
[作り方]
1．パイナップルの実を細かく切ってボールへ入れます。100mlの水を加え、ハンドミキサーでピューレ上に仕上げます.
2．150mlの水、砂糖と粉寒天を鍋に入れてよく混ぜます。
3．中火にかけて粉寒天が完全に溶けるまで混ぜながら2分強煮ます。
4．寒天が完全に溶けたら弱火に落としてハチミツを加えます。
5．火を止めて、寒天液を少しずつパイナップルピューレに加えます。その時は常に混ぜながら加えてください。
6．ミックス液(5.) をパイナップルの器へ注ぎます。
7．冷蔵庫でよく冷しましょう。（＊おすすめのアイスキャンディ―にする場合には冷凍庫へ！）
8. よく冷してからお好きな形に切るかスプーンでそのままお楽しみください。
↓ OUR KANTEN POWDER ↓
