✔ Vegan gelatin, organic
✔ Powerful binding and gelling agent
✔ Odor and tasteless extract of red algae
✔ Perfect for vegan cheesecake and jelly
Agar-agar is an extract from various types of red algae with a strong gelling effect. A binding and gelling agent, similar to gelatin, but 100% vegan, organic and much more powerful. It is odorless and tasteless, contains no fat, hardly any calories and a lot of fiber. You can make delicious vegan cheesecakes, jams or (sugar-free) jelly. Agar agar (Malaysian for 'jelly') is becoming increasingly popular, thanks to vegetarians, vegans and lovers of macrobiotic cuisine, because it is completely plant-based. Also try the other Japanese binders: kuzu or arrowroot.
Agar agar contains a lot of proteins and minerals such as calcium, phosphorus, magnesium and iron. It is therefore not surprising that this vegetable gelatin was called Kanten in the course of the seventeenth century, the food of the gods. The Japanese prefer agar-agar very simply: they dissolve a teaspoon in their soup, green tea or other hot liquid. Every day, fifteen minutes before the meal, they drink it to get a slightly saturated feeling before they start eating.
Bottom for a ø16 cm tart:
1 roll of digestive cookies
7-8 tablespoons of coconut oil
400g vegetable "curd cheese"
2 to 3 el gula java, 1/2 tsp vanilla powder
grater of 1/2 lemon
Topping: strawberries, blueberries, edible flowers
Preheat the oven to 180 degrees. Put the cookies in a food processor and mix into crumbs. Add the oil and mix again. Put the mix in a greased baking tin. Divide 'the dough' with your finger or the back of a spoon over the can. Put the bottom in the oven for 10 minutes. Then allow to cool well. Put the agar agar powder together with 10 tablespoons of water in a pan and slowly bring to the boil. Cook slowly for 2-3 minutes while stirring. It gets a sort of 'jelly' structure. Let this cool down a bit. Add the thick agar agar, vegetable alternative to cottage cheese, blueberries, sugar, vanilla powder and lemon zest in a blender or food processor and mix to an even mass. Pour this into the cake base and put in the fridge for at least 3 hours. Divide the toppings over the cake and cut into dots.
Put the necessary amount in the liquid. Use 1 to 7 g for 500 ml of liquid.
Soft: 1 to 1.5 g.
Do not add the agar-agar powder until the liquid is warm to prevent lump formation. The gelling effect of agar agar starts at 80 to 85 ° C. The liquid should always be heated for 1-2 minutes, during which you work quickly and keep stirring well, because agar-agar already solidifies at room temperature. Allow to set in the refrigerator for 1-4 hours.
dried (red) seaweeds *
* = From organic farming