Agar–agar is a flavourless vegetarian gelling agent made from seaweed. It is used to set ice cream, Asian desserts and jellies (pictured). Foods set with agar–agar will set at room temperature, unlike those containing gelatine, which set on chilling. Desserts that have a high acidic content, such as lemon jelly, may need more agar–agar before they will set. Agar–agar flakes, strands, powder or blocks are sold in health food and Asian shops.
Also known as — agar, Japanese gelatine, kanten, seaweed gelatine
Recipe by Alain Alders
Recipe by Jacqui Gowan