RECIPE INSPIRED BY CYAN NORI
APPLE KANTEN
A calming, uplifting New Year’s ritual for the self.
New York–based chef Camille Becerra has created a recipe inspired by the energetic, oceanic scent profile of our Cyan Nori Eau de Parfum.
Kanten, made from agar, is a naturally occurring seaweed gel rich in soluble fibre, traditionally valued for its lightness, gentle digestion, and calming properties.
One of Camille’s favourite winter treats, this dish comes together with ease and carries a quiet, nostalgic comfort.
YOU'LL NEED —
2 cups apple cider
2 tablespoons agar flakes or 2 teaspoons agar powder
1 teaspoon finely grated tonka bean or ¼ vanilla bean
2 tablespoons apple cider
2 teaspoons arrowroot powder
TO MAKE —
In a small saucepan, combine the apple cider and agar. Add the grated tonka bean, or split the vanilla bean lengthwise and scrape the seeds into the pot, adding the pod as well. Bring to a gentle simmer and cook, stirring occasionally, until the agar is fully dissolved, about 8 minutes.
In a small bowl, whisk together the remaining apple cider and arrowroot until smooth. Stir this mixture into the saucepan and cook for 1 minute, stirring constantly. Remove from heat and discard the vanilla pod, if using.
Pour the mixture into a decorative bowl or individual glasses. Let cool at room temperature for about 20 minutes.
Refrigerate until fully set.
A ritual of self for the New Year, inspired by the uplifting, oceanic scent of Cyan Nori — a sweet, salty, fruity, and aquatic scent.
