Magic gelling agent!
Called Kanten in Japanese, agar-agar is a red algae extract belonging to the rhodophyceae family, with the ability to absorb several times its own weight in water. After rinsing thoroughly with water, it is dried and boiled, forming a mucilage which, when dehydrated, forms thin, transparent strips, which are then powdered.
How to use
Thin down the agar-agar in a little water and mix it with the rest of your ingredients. In order to allow the agar-agar to take effect, heat it to 85°C, then boil the whole preparation. It is not necessary to boil all of the preparation; you can just boil a small part and blend it with the rest. The gelling power of the agar-agar is equivalent to eight times that of animal gelatine. And because it is colourless and odourless after gelling, it can be used for many preparations: desserts, creams, sauces, jellies, jams… To make jam, add the thinned down agar-agar at the end of the cooking process to preserve all the qualities of the fresh fruit by limiting their cooking time. 4g of agar-agar will allow 1 litre of liquid to gel. Dilute the powder in the liquid, flavour with some syrup for example and boil the whole preparation for 1 minute.