The Vegetable Gelling Agent Agar Agar – The Vegan Alternative to Gelatine

As is well known, gelling and binding agents are used whenever liquid is to be fixed. Surely you have noticed that numerous foods contain the animal product gelatine. In this article we present the vegan gelling agent agar agar , let the prepare delicious, sweet or savory.

Not only vegans can benefit from the ethical health benefits of herbal alternative to gelatin and flour.

What is actually the gelling agent Agar Agar

With many consumers, because of the unusual name, the question arises what Agar Agar really is. The gelling agent Agar Agar is a popular pure herbal substitute for gelatine, which is obtained from dried sea algae. The herbal alternative comes from Japan and is the oldest gelling agent used there since the 17th century. Agar Agar owes its properties to the gelling ingredient agarose.

Application of gelling agent agar agar

Although the origin of the gelatine alternative suggests something else, Agar Agar is odorless and tasteless, and therefore versatile. You can use Agar Agar to prepare jams, fruit desserts, puddings, cakes or ice cream. Agar Agar can also be used for the thickening of sauces or for the preparation of the salty, for example soups, pastries, pies or terrines.

Agar Agar has several positive properties

The popular gelling agent does not need sugar to gel. If you want to reduce the sugar and look for almost calorie-free, alternative sweetener, it is a healthy variant. Another advantage of Agar Agar is that the gelling process only starts after a few minutes of cooking, preserving valuable vitamins and minerals.

Healthy binder with high gelling power

Agar Agar can also be replaced in recipes by other sweeteners. For this, honey, fruit sugar or pear juice are particularly suitable. The vegetable gelling agent Agar Agar is rich in minerals, fiber, iron and fatty acids

The vegan alternative to gelatine must be boiled

The gelling agent agar agar is available in the form of powder, leaves, flakes and bars. It has a high gelling power and is thus the most productive gelling agent of vegetable origin. Agar Agar must be boiled for 1-2 minutes and then allowed to cool. It is not suitable for food which is not heated.

Agar Agar gels only during cooling

Do not let the liquid consistency irritate you. Agar Agar becomes firm and binds only when it cools. For an optimal result, dose the herbal binder very carefully.

Dosage of the gelling agent agar agar

For dosing, the following rule of thumb applies:

  • 1 tsp agar agar for 750 ml of liquid
  • 3/4 tsp agar agar for 500 ml of liquid
  • 1/4 TL agar agar for 200 ml of liquid

Replace gelatine with Agar Agar

If you need to convert gelatine to agar agar for a particular recipe, use roughly 6 sheets of gelatine as a 3/4 teaspoon agar agar. Please follow the instructions given by the manufacturer.

The agar agar agar may be re-boiled

If a food becomes too firm, add some liquid and boil the whole thing again, as Agar Agar gels again and again. Accordingly, you can correct the consistency by adding more binders if a desser is too liquid.

Sprinkle strawberry vanilla jam with agar agar

If you want to enjoy the strawberries long outside the strawberry season, you can prepare a delicious jam with this recipe without any hassle:

  • 500 g of strawberries
  • 175 g of rice syrup or other sweetener
  • 2 pack vanilla sugar
  • Juice of a half lemon
  • 1 tsp TL agar agar

Delicious fruit spread with agar agar

Cut the washed strawberries in pieces and bring them to the boil together with the vanilla sugar and the rice syrup. Stir in a bowl some of the hot fruit spread with the agar agar and the lemon juice. Add the paste to the boiling fruit slurry. Cook and cook for 2 minutes. Allow the glasses to cool downside down.

Panna cotta with fruit sauce

A delicious, fruity and visually appealing dessert with fruit of your choice can be prepared with this recipe for Panna cotta:

  • 500 ml of herbal cream
  • 1 Msp. Vanilla
  • 1 tsp TL agar agar
  • Possibly 1 tablespoon sugar

Attractive view through layered optics

For the fruit sauce you need:

  • 200 g fruits (eg strawberries, peaches)
  • Some peppermint or lemon balm leaves
  • Possibly some sugar

Serve in the glass or crumbled

Place the cream with the vanilla and the sugar in a small saucepan and simmer the liquid tea with occasional stirring for 5-10 minutes. Stir the Agar Agar in 2-3 tbsp. Water, add it to the cream and boil everything for an additional 2-3 minutes. Pour the mixture into small cold-rinsed molds or a bowl and leave to cool in the refrigerator for 1 hour.

Slight and fruity

For the fruit sauce, purify the fruit with sugar as desired. If you want to pounce the panna cotta, dip the molds briefly into hot water so that you can easily separate them from the mold. Put the panna cotta and the sauce on the plate and garnish with the green leaflets.

Agar agar jelly with fruit pieces

For the fruit jelly you need the following ingredients:

  • 350 g fruits of your choice (kiwi, pineapples, wild berries, etc.)
  • 250 ml Gewurztraminer
  • 2 heaped TL agar agar
  • 50 g of sugar
  • 1 lemon

Delicious dessert with gelled fruit on top

Bring the wine to the boil with sugar, agar agar, lemon juice and a piece of the lemon peel and simmer for 2 minutes. Remove the lemon peel and allow the liquid to cool. Spread the cut fruits into the desired form and pour the lukewarm agar agar over it so that all the pieces are covered. Place the jelly in the fridge for at least 3 hours.

Prepare the vegetable soup with the gelling agent Agar Agar

For 4 servings of the vegetable cream you need:

  • 400 ml vegetable broth
  • 100 ml of red wine
  • Salt, pepper, sugar
  • 1 kg of vegetables of your choice (eg zucchini, peas, carrots, leeks, onion, corn, tubers, mushrooms, etc.)

Season seasonal vegetables in a true eye-candy

Clean the vegetables, cut into fine strips or slices and boil them bite-resistant in the salt water. Let the vegetables drip well. Then distribute the vegetable strips in a tumbler or bowl. Stir agar agar in 5 tbsp of vegetable broth. Heat the remaining broth with the vinegar and stir in the agar agar. Boil the liquid with stirring for 2 minutes and season with salt, pepper and sugar as desired. Finally, pour the liquid into the molds and refrigerate for 6 hours.

 

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