Agar-agar is a natural gelling agent derived from seaweed, tasteless and odorless. It sets into a firm gel when cooled and is widely used in pastry-making for custards, bavarois, jellies, and mousses. It is a vegan alternative to gelatin.
Agar-agar is a natural gelling agent derived from seaweed, tasteless and odorless. It sets into a firm gel when cooled and is widely used in pastry-making for custards, bavarois, jellies, and mousses. It is a vegan alternative to gelatin.
7 recipes found
2 g Agar-agar
4.2 g Agar-agar
2.5 g Agar-agar
2 g Agar-agar
6 g Agar-agar
