Description
Agar is used in traditional desserts in a similar way to gelatine in traditional cuisine. Agar (or sometimes called agar agar) and Kanten are a white and semi-translucent gelatinous substance, obtained from algae. It is a great alternative to animal or chemical-based gelatin.
How To Use
In a saucepan, add the contents of one Kanten pack and 500ml of water.
Simmer for two minutes or until the kanten dissolves.
If the water starts to bubble, lower the heat.
If desired, add flavour to the mixture with fruit juices, milk, or sugar.
Pour the mixture into a mould and leave to cool, before placing in the fridge for 2-3 hours to cool and harden. Simple.
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