Agar is a colourless and odourless gelling agent made from seaweed.
Agar’s gelling strength is almost eight times that of animal gelatine. The fact that is is odourless and colourless after gelling mean it is ideal for all preparations: desserts, creams, sauces, jellies and jams. Agar preserves the organoleptic and nutritional properties of fresh fruits by reducing cooking time.
Instructions: soften the agar in a little water or a little of the cooking liquid and mix the diluted agar with the rest of the preparation. Agar must be heated to 85°C to gel. There is no need to heat the entire mixture; you can heat the small amount being used for dilution and then blend it in with the remaining mixture.