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Cala a Boca Galvão!* – Vanilla/Kiwi Kanten Jelly

14 de June de 2010

And four years later, here it comes again, the FIFA World Cup – good times when everybody can leave their jobs early to watch football… And the day care will be closed, and you can lie down on the streets and no car will be running over you, because everybody is in front of a TV set somewhere.

Since I know absolutely NOTHING about the sport, I do what I can to be cheerful and support my country, making yellow-green desserts and at least pretend I’m watching the match.

I’m happy to do it, and I’ll be joining everyone else in the spirit, but my own way:  trying to memorize the names of the players, my friend Patricia Scarpin explaining to me things like who’s that guy in black in the middle of the field,  and convincing my daughter that there is no such thing as a PINK team for her to cheer for.
*EXPLAINING:  For those who do not know, Galvão Bueno is the leading broadcaster of FIFA’s World Cup and other major sporting events in Brazil. The problem is that he is, how can I put it … quite annoying.  Speaks too much and too loud, has the most idiotic opinions, cheers and screams. Anyway, most people find the Galvão a bit irritating, and if you look closely in the stadium audience,  it’s almost guaranteed you will find a Brazilian with a huge poster with the words “Shut your mouth Galvão!” Which is ALWAYS focused on all TVs in the world, but just a Brazilian will understand. 😉

Vanilla and Kiwi Kanten Jelly (serves 6 )

This recipe comes from the very nice blog Superziper.

I do not like regular gelatin, but I love agar-agar (or kanten jelly) – it has a very interesting texture, more firm, and hardens very quickly, even outside the refrigerator.


* 5g agar-agar / kanten (Japanese gelatin made of seaweed)
* 4 kiwis
* 3 tablespoons sugar
* 1 / 2 cup sweetened condensed milk
* 1 / 2 cup milk
* 1 vanilla bean

Peel and slice the kiwi fruit. Beat one of them in a blender with 1/ 2 cup water. Strain, mix sugar and cook in a small saucepan until it’s clear and sugar has dissolved. Pour into a cup, and complete with water. Set aside.

In a small saucepan, combine condensed milk, milk, vanilla seeds and pod. Bring to boil for 1 minute. Remove the pod and set aside.

Cook the agar-agar dissolved in two cups of water Americans and boil for 3 minutes.

Mix 1 cup of boiled agar with the  kiwi fruit juice and 1 cup with the vanilla mixture.
In a wet loaf pan, pour the kiwi fruit juice mixed with gelatin, arrange the kiwi slices and let it harden a bit (I put in the refrigerator for 1 minute). Carefully pour the mixture of gelatin with vanilla over the first layer. Refrigerate for about 30 minutes.
To unmold, dip the bottom of the pan in hot water for a few seconds and turn onto a plate.

17 Comments leave one →
  1. 15 de June de 2010 8:23

    This is really cute, and looks delicious too! Thanks for sharing the recipe!

  2. 16 de June de 2010 18:19

    This is so festive and interesting!
    Brazil did great yesterday! Definitely not surprising though 🙂

    P.S. just stumbled upon your blog, loving it!

    • thecookieshop permalink*
      27 de June de 2010 0:22

      Thank you, Karla!

  3. travelingwilbury permalink
    19 de June de 2010 20:35

    Your’re quite lucky with your country colours!!! I couldn’t be as patriotic (would a light blue and white dessert look appealing to you?) There are exceptions, of course, but I’m trying to be eco-friendly, ha ha ha!

    • thecookieshop permalink*
      27 de June de 2010 0:22

      Hahaha, yes, I couldn’t think of any light blue food!

  4. 24 de June de 2010 13:37

    ahahaha very cute, what are you making for tomorrow? i haven’t tried lying down in the streets yet……not sure i’ll try that one 😛 i saw similar gelatin like that at the grocery store in a flag shape as well as creepy yellow, green and white layered marshmallow….that didn’t look very appetizing…i wanted to make yellow and green little cupcakes for tomorrow but i have about 70 cupcakes and a cake to do for a birthday party on saturday!!! aiaiai. i didn’t care about soccer at all until i moved here (i’ve only permanently been here since february) but it’s impossible to not be into it now! i’ve seen you’re blog before but i never noticed you were in sao pualo…

    • thecookieshop permalink*
      27 de June de 2010 0:20

      Yes, I’m from here and live here too!
      I agree, it’s impossible to stay away from soccer right now, but I confess I knitted a little yesterday!
      Wanna see these cupcakes, are you blogging about them?

  5. 28 de June de 2010 14:25

    I love the colors. This looks like the perfect treat for summer.

  6. Valentina permalink
    13 de January de 2011 18:15

    Hello! I want to know if this jelly o jam can stay out of the fridge or should always been in the refrigerator? one occasion I saw this jelly placed on a chocolate bon bon, but i dont know if it melts if stay out of the refrigerator. Thanks!!

  7. 20 de July de 2011 12:04

    These are so delightful. They look like little bars of soap…this is a good thing.

  8. Bruna permalink
    29 de September de 2012 3:22

    I do understand the cala boca Galvão! guess why?
    This site will be definitely in my favorite list!
    I just found cause I was looking for “bem casados” information, to explain my fiance and his mom why I need to have them in my wedding. Never mind where my wedding will be placed (in this case USA). Thank youuuu! 🙂

  9. sarah permalink
    10 de June de 2013 0:59

    I was trying to make this tonight and am having troubles following the directions. At the beginning, you say to pour into a cup, and complete with water. But it doesn’t say how much more water if any. It just doesn’t make sense to me. Could you help me understand? Thanks!

  10. 12 de June de 2013 17:23

    they look fantastic!!


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