Agar Agar Powder | Gelification

Description

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 - Lobster Gel

• 250g Lobster stock / (any you like)
• 0.6g Agar
• Salt

1. Mix the lobster stock, salted to taste, add the Agar and bring to a boil over medium heat while stirring continuously
2. Spread to desired thickness and allow to gel in the refrigerator for at least 2 hours
3. Heat under the salamander before serving