Quote:
Originally Posted by DaveC
Does anyone have any experience of using Agar to make
a: jellies (especially green tea infused jellies)
and
b: foams (using an ISI creamer / whipper)
I want to make a Green Tea and Spiced Apple Jelly topped with Apple and Ginger foam... I have recipes for using gelatine but want to use Agar as my guests are vegetarian.
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I haven't used agar since my biology lab days, but from what I remember it may be even easier to work with than gelatin. The memory is vague, I seem to recall its more stable at room temperature than gelatin. There is more than one variety, according to its nutrients, but I have no idea what they are. I do remember its plant based and is also called isinglass. It should be readily available and not too expensive.