Instructions: Bring juice, salt and agar to a boil over low heat. If you boil too quickly, the agar will simply sink to the bottom of the pan and refuse to dissolve. Simmer for 10 minutes or so, stirring occasionally until agar completely disappears.

Arrange fruit in individual dessert cups or on the bottom of a 9 x 13-inch casserole. When kanten is ready, pour gently over fruit. It should set up in about 1 1/2 hours, but if you would like to speed up the process, allow to stand 30 minutes before refrigerating. Garnish with toasted seeds or slivered nuts.

If you are using softer fruits, like berries, cherries, melon or peaches, you do not need to cook the fruit in the kanten mixture, but if using hard fruit like apples or pears, you will need to cook them in with the agar and juice mixture, so that they become soft.

A different twist on basic kanten is to simply whip it into a mousse when is has completely set up. This adds a bit of elegance and style to your presentation.

Serve garnished with fresh berries and mint leaves.

Makes about 6 servings.

NOTES : This basic dessert is a tried and true winner. Light and refreshing, it can be simple or profoundly elegant. Its up to you and what you can imagine.

I have always hated Jello and gelatin salads or desserts. But when I had a taste of fruit set in agar agar in Seattle last fall, I fell in love. Here is a basic recipe for this wonderful dessert or salad. [ecr]

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