Agar-Agar
Agar-agar is a plant-based gelling agent made from red algae and the vegan alternative to gelatine.
Origin
Agar-agar comes from Asian cuisine, where it has long been used for desserts and jellies. It sets clear and firm and stays stable at room temperature, so panna cotta, fruit jelly or terrines hold their shape even on warm days. In shops you will usually find it as a fine powder.
How to
Whisk the powder into cold liquid, bring it to the boil while stirring and let it bubble for a few minutes. Agar-agar only develops its setting power once boiled, and the mixture firms up as it cools. Follow the dosage on the pack, as strength varies between products.
Common mistake
If agar-agar is only warmed rather than boiled, the mixture stays runny or sets unevenly. Very acidic ingredients such as lemon juice can weaken the set, so stir them in towards the end.
Related recipes
A delightful dessert for the perfect finish – Panna Cotta with fruit coulis and crumble, White Chocolate Mousse with Vanilla Crumble, Plum Compote, and Fresh Berries
Related terms
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