Agar-Agar For Desert..yummy

This is a wonderful desert which you can prepare for your family or guest. They will simply love it. one more please!

Agar is also a popular thickener and gelatin substitute used in dessert dishes.

Step1

Agar is a versatile, neutral-tasting seaweed. A kinder, less processed thickening agent than gelatin, which is made from cows' hooves, agar is commonly used in Asian desserts. The name comes from the Malay word "agar," which means "jelly." In Japan, agar is known as "kanten."

Step2

Dissolve agar in hot or boiling liquid for at least 1 to 2 minutes to unleash its powerful gelling properties. It's best to let agar flakes sit in the liquid, usually fruit juice or soy milk, at room temperature for about 10 minutes before bringing the liquid to a boil to ensure everything is thoroughly mixed.

Step3

You can substitute powdered agar for equal amounts of gelatin.If you're using agar flakes, you'll need to up the quantity 3:1, for example, 3 teaspoons [1 tbsp.] agar flakes = 1 tsp agar powder.Generally speaking, for a "jello-like" texture, you'll need about 2 teaspoons of powder or 2 tbsp. of flakes added to about 2 cups of liquid. Use less for mousses, more for "jigglers."

Step4

With highly acidic fruits like strawberries, you'll need to add more agar.Certain fresh fruits, including pineapple, kiwi, mango and peaches, actually disable agar's gelling properties. You can still use these fruits--you just need to cook them first.

Step5

Buying agar powder or flakes in a health food store is expensive--usually about $6 for about 6 tablespoons. To save money, buy large packets of whole agar in an Asian grocery, and then gently pulse it into flakes in the food processor. The result? A few years' supply for only about $1.40.