Arche Naturküche Organic Agar Agar, 30 g

Organic Agar Agar made from red seaweed amazes with its extraordinary gelling power and is a popular plant-based substitute for gelatine. Agar agar is strong enough even for jelly.

Note: When boiling, you might get a whiff of seaweed, but this dissipates during cooking and cannot be tasted in the food.

Usage suggestions:

• Fruit spreads: 1 level teaspoon of agar agar (approx. 3 g) for 500 g of fruit
• Jelly (firm): 2 level teaspoons agar agar (approx. 5 g) for 500 ml fruit juice
• Gelatin substitute for creams, cake fillings, etc.: 2 level teaspoons of agar agar (approx. 5 g) for 500 ml of liquid (equivalent to 6 sheets of gelatin).

Preparation: Mix agar agar with pureed fruit, fruit juice or other liquid. Make sure there are no lumps. Bring to the boil, stirring constantly, and simmer for 2 to 10 minutes depending on the type of fruit. For liquids that should remain cold (e.g. cream-based cake creams), mix the agar agar with a little water or juice, bring to the boil and cook for 2 minutes while stirring constantly. Stir this into your cold cream with a whisk.

Note: Agar agar will only gel once it has cooled. It is therefore recommended to do a gel test - place a small amount of the fruit spread, jelly or cream on a cold plate and check whether it gels as desired.