Agar of vegetable origin is used as a substitute for gelatine, as a thickener. It is perfect for making jellies, ice cream and gumdrops and is widely used in cooking. It solidifies quickly before the liquid has time to cool. Strength – ≥ 700. High in fibre. 1 full teaspoon (3.5 g) is equivalent to 6 gelatine leaves and is used with 500 ml of liquids. Preparation: add 3,5 g agar-agar to 100 ml of cold water, stirring. Cook for 2 minutes, stirring. Add 400 ml of the liquid and stir. Keep the mixture in the fridge for 3h Tip: If you want to make jellies from juice that you don’t want to boil, dissolve agar-agar in a small amount of water, bring to the boil, and pour it into the juice.
