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Agar gelling agent


Agar gelling agent

  • vegetable gelling and binding agent
  • vegetable alternative to gelatine
  • packaged in 30 g bags

To use:

  • as a gelling agent when making jams and jellies.
  • for firm jelly dishes and terrines
  • to shape puddings, sorbets, ice cream, panna cotta…

Dosage: approx. 1 heaped teaspoon (3.5 g) corresponds to about 6 leaves of gelatine and sets 500 ml of liquid For hot mixtures: mix 3.5 g with 100 ml of liquid. Stir into the remaining liquid. Boil for 2 min at low temperature. Leave to set for 3 hours in the fridge. For cold mixture: mix 3.5 g with 100 ml of the liquid. Boil for 1 min at a low temperature. Leave to cool slightly, then gradually stir in the cold ingredients. Leave to gel for 3 hours in the fridge.

Store in a dry place, protected from heat.