Agar Agar, vegetable, natural gelatin powder food gelling agent - Artisan du Vert (50 g)

Agar-agar is a gelling product, whose discovery in Japan in 1658 by Minora Tarazaemon is often mistakenly attributed to Fanny and Walther Hesse, the latter having discovered in 1881 its usefulness as a culture medium in microbiology. How do I use it? Unlike gelatin, which just needs to be softened and then heated, agar-agar powder must be cold incorporated into the preparation and then brought to a boil imperatively for about 30 seconds. Gelling is carried out at the time of cooling. Agar-agar is used during the recipe in a liquid or creamy preparation. For our mousse recipe it will be necessary to add it once your fruit is mixed. Use 1 sachet of 2 g per 1/2L of preparation. Bring a few minutes to a boil, mix and cool. All our products are selected to offer the best possible quality to our customers. Products packaged and prepared in France in our workshop. Product packaged in a resealable kraft bag for better preservation of aromas and flavors.