Agar is made from red seaweed.
By heating, agar forms a solution, that becomes a gel-like substance when cooled.
Agar is a good substitute for gelatine sheets/powder and suitable for vegetarians.
Agar is used in a variety of industries, especially in the confectionery industry. Suitable for marmalade, jelly confectionery, pudding, cold and hot jelly etc. You can try to make berry candies from berry puree or from your favourite juice and agar.
In the case of an egg allergy, agar can substitute for egg whites – 1 tbsp of agar replaces approximately one egg white.
To activate agar boil it in liquid for ca 2 minutes, the gelling takes place when the temperature falls below 32C. Jelly melts at 85C.
These qualities allow the cooking enthusiasts to literally play in the kitchen, experiment and create masterpieces.
Chef Ferran Adria made his famous agarnoodles with agar.
Usage: Boil 3 liters of liquid and mix 25g of agar.
Stir until agar is dissolved and texture becomes cream-like. Add sugar to the taste. Pour the mixture into a mold and cool in the refrigerator. Or add the mix for ex. to mango pulp to make mango pudding.