Creative Cuisine Iota, gelling agent

Iota is a vegetable gelling agent derived from red algae native to the North Atlantic coasts as well as Philippine and Indonesian waters. With its very special properties, Iota enables the production of soft, elastic jellies. Also hot jellies are possible with Iota. Iota is also an ideal gelling agent for higher-fat foods such as sauces, creams and creams. This is how Iota can conjure seductive creams, lightning fast panna cotta and espumas. Dissolve the iota in cold liquid and heat to 80 ° C to obtain the gelling effect. Should the jelly break, just rest for recovery.