Agar-agar or Kanten is made on the basis of a mix of seaweed and is available in powder or in bars. It is used in Japan as a natural gelling agent and allows to avoid the use of gelatine obtained on the basis of animal products. It has various advantages : it is rich in calcium, but not in calories (10kcal. !), it can be diluted very easily and it has an absolutely neutral taste.

Rhodophyta Gracilia Verrucosa

12 g

It is suitable for all dishes, both spicy and sweet, the preparation of which requires a gelling agent : jellies, jam, desserts, aspics... The gelling capacity depends on the acidity : acid preparations will need a bit more Agar-Agar. Do not combine it with chocolate or kiwi, as they will neutralise its gelling effect. Use : for jam : 4g Agar-Agar in powder for 1kg of cleaned fruit or 1l of fruit juice. Bring the fruit and the Agar-Agar to the boil, then add the sweetener of your choice. Let it boil until it reaches the desired consistency.