Culinary aids, sauces and condiments
Powder agar-agar
- Servings 37 servings of 4.05g
- Cooking 5 min
- Packaging 150g
The Agar Agar (additive E406) is obtained from the red alga Gracilaria verrucosa or red algae of the genus Gelidium. It was discovered in the seventeenth century by a Japanese. It is obtained by a transformation of natural polysaccharides via a water extraction from the algae, followed by a cryogenisation which preserves all its richness.
Ingredients
Organic agar-agar
Tips for use
Bring the mix that you wish to thicken to the boil. Add the agar-agar (2–4g per litre, according to your desired consistency), stir through then boil for 5 minutes. Leave to cool. Agar-agar lets you create delicious sweet or savoury dishes that are both light and gourmet. It is colourless and odourless and will adapt perfectly to all your culinary preparations (terrines, mousse, tarts, jam…). Keep in a cool, dry and dark place.
