Creative Cuisine Agar, gelling agent
Agar is an extremely productive, plant-based gelling agent derived from red algae. It allows for a wide range of preparations: jams, savory or fruity jellies, desserts, and much more. It`s a vegetarian alternative to gelatin. Agar can be used to make both cold and hot jellies. Stir in 2-10 g of agar per liter of cold liquid and bring to a boil. Once gelled, it is heat-stable up to 70°C. Agar may lose its gelling properties at low pH values (e.g., in acidic foods).
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