Agar-Agar is a vegetabilic alternative to gelantin and suits vegetarian meals and desserts. While gelantin is made from butchered pigs the Agar-Agar comes from dried seaweeds. Agar-Agar gives a glutenous texture for candy, jam and desserts. Note that there is a difference between the doseage of Agar-Agar powder and flakes. Agar-Agar turns glutenous at about 35 degrees celcius.
Agar-Agar Red from Aling Conching.
1 Stick Agar-Agar
2 3/4 Cup Water
1 Cup Sugar
1/4 Teaspoon vanilla
Direction: Soak Agar-Agar in water for approximately 30 minutes, then boil until Agar-Agar melts. Then add sugar and cook for 10-15 minutes. Add lemon extract an remove from the flame. Cool in a flat pan until Agar-Agar hardens. Makes serving for 6.
Dried seaweed (99.99%), artificial color E129: May have a negative effect on children's behavior and concentration
Näringsinnehåll / 100 g