Solid! Organic agar agar is obtained from red seaweed and has enormous gelling power: just 5 g of agar agar replaces 6 sheets of gelatine in recipes! What's more, ARCHE Agar Agar is vegan, organic and gluten-free. Agar agar is particularly versatile and can be used to gel jelly, fine terrines, fruit jellies, fruit spreads and cream cakes. To ensure that agar agar gels optimally, add some mild fruit or fruit juice to very sour fruit. When boiled, ARCHE Organic Agar Agar smells of the sea, but this quickly disappears.
Preparation: For fruit spread, puree 500 g fruit, bring to the boil with sweetener, 1 tbsp lemon juice, 1 teaspoon (approx. 3 g) agar agar while stirring, boil for 2-10 minutes depending on the type of fruit and pour into prepared jars. For a firm jelly, mix 2 teaspoons of agar agar (approx. 5 g) with 500 ml of liquid, bring to the boil briefly while stirring, leave to cool. Tip: Agar agar gels when cooled at approx. 35º C. Make a gelling test on a cold plate.agar agar is also a tasteless gelatine substitute in (cake) cream recipes. 2 teaspoons (approx. 5 g) of agar agar replace 6 sheets of gelatine (for 500 ml of liquid). For agar agar to gel, it must be boiled. For creams that are not to be heated, dissolve the agar agar in a little water or juice, bring to the boil and simmer for approx. 2 minutes. Then stir the liquid into the remaining (unboiled) cream with a whisk and leave to cool.