Agar-Agar – 3 Delicious Recipes

Simple and delicious: fruit jelly with agar-agar

Ingredients: 1 cup water, 4 teaspoons agar-agar powder (or the right amount for 1 cup water, depending on the product), two types of fruit juice (1 cup each, e.g. orange juice and apple juice, ideally freshly squeezed, non-carbonated), 2 tablespoons honey, possibly food coloring

1. Dissolve agar-agar in water (1 cup) according to package directions.
2. In a saucepan, heat 1 cup of fruit juice, and 1 tablespoon of honey. Add half of the agar-agar solution and bring to a boil. Simmer briefly.
3. Rinse a casserole dish with cold water, then fill in the liquid (up to half at most). Allow to cool and place in the fridge for 10-15 minutes.
4. While the jelly is still soft, prepare the second variety as well. Heat the second cup of fruit juice with 1 tablespoon honey in the saucepan, and add the rest of the agartine.
5. Take the casserole dish out of the fridge and pour the second fruit juice mixture into it. Leave to cool, possibly put back in the fridge.
6. When the jelly has set, cut into cubes and serve.

Vegan panna cotta cake with a cookie base

Ingredients:
For the panna cotta: 500 ml coconut cream, 240 ml plant-based milk (e.g. oat milk, ideally unsweetened), 2 tsp agar-agar powder, 2 tbsp tapioca flour, 100 g sugar, 1 tsp vanilla extract, juice of half a lemon, zest of a lemon
For the base: 240 g vegan cookies, 60 ml plant milk

1. Place the cookies for the base in a freezer bag or breakfast bag and crumble. Then mix with 60 ml plant milk until a sticky dough forms. Alternatively, you can use a kitchen robot to crush the cookies and mix them with the plant milk.
2. In a springform pan, press the dough with your hands to form a smooth base. Depending on your taste, you can leave the base as is, or bake the dough at 180 degrees for ten minutes for a crispy base.
3. Combine 240ml plant-based milk, 2 tsp agar agar powder, and 2 tbsp tapioca flour in a saucepan and cook for 5 minutes. Stir until the agar agar powder completely dissolves.
4. Add coconut cream, sugar, vanilla extract, lemon juice, and zest. Mix well and cook, stirring constantly, for 10 minutes.
5. Remove from the stove and let cool for 15 minutes. Spread the mixture onto the cookie base. Leave the cake in the refrigerator for a few hours. Store in the fridge even after cutting.

Coffee flan jelly with agar agar

Ingredients:
Flan Jelly: 240ml water, 2 tsp agar agar powder, 4 large eggs, 480ml milk, 100g sugar, 1 tsp vanilla extract, yellow food coloring if needed
Coffee jelly: 240 ml water, 2/3 tsp agar agar powder, 1 tsp instant coffee, 50 g sugar, 1 tbsp coffee cream

1. To make the flan jelly: In a saucepan, dissolve 2 teaspoons agar powder in 240ml water. Leave to rest for 15 minutes. Then bring to a simmer over medium-high heat, stirring constantly.
2. Continue to simmer and stir until the powder has completely dissolved. Add sugar and stir. Remove the foam that forms on the surface. When the sugar has also dissolved, remove it from the heat and let cool for 5 minutes.
3. In a medium-sized bowl, whisk the eggs. Add 1/3 of the agar solution prepared first and beat quickly with a whisk. Sieve the egg mixture and mix with the rest of the agar-agar solution.
4. Bring the mixture to a boil over medium heat and cook for 3-4 minutes. Add milk, vanilla extract, and food coloring and mix well. Simmer over low heat (while preparing the coffee jelly).
5. Preparation of the coffee jelly: In a saucepan, dissolve 2 teaspoons of agar powder in 240 ml water. Leave to rest for 15 minutes. Bring to a simmer over medium heat, stirring constantly.
6. Add the sugar and stir until it dissolves. Stir in the instant coffee and mix well. Add the coffee cream and mix well. Remove from stove.
7. Rinse several small ramekins or bowls in cold water. Pour 1 1/2 tablespoons of coffee jelly into each. If bubbles form, flatten them with a spoon. Leave to rest for 3 minutes.
8. Sift the flan mixture. Carefully (with a spoon) spread 6 tablespoons of flan jelly onto the coffee layer in the bowls/molds. Do not pour directly over the coffee jelly or the colors will mix. Squeeze any bubbles with a spoon.
9. Leave in the fridge for 2 hours. When the mixture is firm, turn the shells over and remove the jelly (use a spatula if necessary).