Agar Agar is a versatile gelling agent used in several applications including hot gels. Unlike gelatin, Agar Agar is not derived from animal products but from an algae so it is widely used to produce vegetarian gels. Agar Agar is very common in asian desserts. In modernist cuisine, Agar Agar is used to make hot gels, foams, clarify consomme, pearls, gel spaghetti, cocktail gels and many other Agar Agar recipes.
- Agar Agar is ideal for molecular gastronomy techniques
- Gelification: Agar Agar is a versatile gelling agent used in several applications including hot gelatins
- Agar Agar is a vegetarian gelatin substitute
- Create cold and hot gelatins, foams, spaghetti, solid cocktails
Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes.