Agar flakes
Agar flakes can be used as a vegan gelling agent. They are made from seaweed, but fortunately they don’t taste like it.
Unlike gelatine, agar flakes need to be boiled in the liquid you want to set. This limits their use a little. However, agar sets faster than gelatine – which is always a positive when you’re waiting to tuck into your treat!
To make a basic jelly, use 1 tbsp of agar flakes per 200 ml (7/8 cup) of liquid. This will give you a firm jelly. This is the ratio I have used in the Simple summer berry trifle recipe.
If you’d like to make a softer, more wobbly jelly, use slightly less of the flakes. This is what I did, for example, in the Cinnamon pannacotta recipe in the No Naughties at Christmas book, as pannacottas are meant to be soft.
To make a jelly, pour the liquid into a saucepan and sprinkle the agar flakes on top. Bring to the boil on a medium heat and stir occasionally. The agar flakes will dissolve gradually. Once the liquid starts boiling, gently simmer for 4 minutes, stirring every now and then. Take the saucepan off the heat and pour into moulds. (If your moulds are thin glass or fine china, let the liquid cool before pouring as otherwise the moulds may crack.)
You can buy agar flakes in health food shops and some large supermarkets where they’re often stocked on the same shelf with Japanese foods.
Copyright © Tarja Moles 2013. Photograph © Tarja Moles 2013. All rights reserved.
If you’d like to use this article in your ezine or on your website, you’re welcome to do so as long as you use the complete article, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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Unlike gelatine, agar flakes need to be boiled in the liquid you want to set. This limits their use a little. However, agar sets faster than gelatine – which is always a positive when you’re waiting to tuck into your treat!
To make a basic jelly, use 1 tbsp of agar flakes per 200 ml (7/8 cup) of liquid. This will give you a firm jelly. This is the ratio I have used in the Simple summer berry trifle recipe.
If you’d like to make a softer, more wobbly jelly, use slightly less of the flakes. This is what I did, for example, in the Cinnamon pannacotta recipe in the No Naughties at Christmas book, as pannacottas are meant to be soft.
To make a jelly, pour the liquid into a saucepan and sprinkle the agar flakes on top. Bring to the boil on a medium heat and stir occasionally. The agar flakes will dissolve gradually. Once the liquid starts boiling, gently simmer for 4 minutes, stirring every now and then. Take the saucepan off the heat and pour into moulds. (If your moulds are thin glass or fine china, let the liquid cool before pouring as otherwise the moulds may crack.)
You can buy agar flakes in health food shops and some large supermarkets where they’re often stocked on the same shelf with Japanese foods.
Copyright © Tarja Moles 2013. Photograph © Tarja Moles 2013. All rights reserved.
If you’d like to use this article in your ezine or on your website, you’re welcome to do so as long as you use the complete article, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
Back to Articles