Unlike animal gelatin, agar-agar is a very powerful vegetable alternative. It is perfectly suited for vegan or vegetarian preparations and allows for a clean, stable, and heat-resistant texture. Its neutral taste respects the flavors of fruit, syrups, purees, cocktails, or savory preparations.
In mixology, agar-agar is particularly interesting for creating aromatic gels, cocktail cubes, edible garnishes, caviar-style pearls, fruit inserts, or even for certain clarification techniques. It can be used with fruit juices, purees, syrups, infusions, non-alcoholic cocktail bases, or culinary preparations.
How to use
Mix the agar-agar into a cold liquid, then bring to a boil while stirring. The preparation begins to gel as it cools, generally below 40°C. Once set, the jelly can be reheated if necessary.
Recommended dosage
Use between 2 and 15 g per kg of preparation, depending on the desired texture.
For a soft jelly: approximately 2 to 4 g/kg.
For a firm jelly: approximately 5 to 8 g/kg.
For a very firm texture or clean cuts: up to 10 to 15 g/kg.
The dosage must be adapted according to acidity, sugar content, alcohol presence, and the desired final texture. Highly acidic or alcoholic preparations may require adjustments.
Contents
Format: 500 g tub
