Agar agar

Agar agar is a clear, mucilaginous substance. It is obtained from certain species of red algae of the genus Gelidium. It is a 100% plant-based, tasteless gelling agent that replaces animal gelatine.

How to use it

• Mix it into a cold liquid, then bring to the boil for 1 to 2 minutes: it is the heat that activates it.
• It sets as it cools, within a few minutes at room temperature.
• Allow about 2 g per 500 ml of liquid for a panna cotta texture.

Ideal for flans, plant-based panna cottas, low-sugar jams, fruit jellies and vegetable terrines.