Texturas Agar, Gain Gelling.
Agar is extracted from a type of red algae, Agar also called Agar Agar is a gelling agent which has been used in Japan since the 15th century.
- It is used as a food additive because of its extraordinary multifunctional properties as gelling, stabilizing and thickening. Agar produces a translucent gel when dissolved in water. It’s insoluble in cold water and soluble in hot water.
- It can form gels in very small proportions and can be used to make hot gelatins.
- Agar is sold as a refined powder which is mixed whilst cold and brought to the boil for fast gelification. Once gelled, it can withstand up to 80°c. Use for example to serve hot jelly with ice cream.
Recipe - Hot Lobster Gel
- 250g Lobster stock
- 0.6g Agar
- Mix the lobster stock, salted to taste, add the Agar and bring to a boil over medium heat while stirring continuously
- Spread to desired thickness and allow to gel in the refrigerator for at least 2 hours
- Heat under the salamander before serving
Suitable for vegetarians, vegans and coeliacs.
100% Gelling agent: agar (Gelidium elegans).
Allergens highlighted in BOLD.