Culinary Institute of America

Agar Mango Gelée

Preparation info

  • 2 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Agar-agar, powdered 1

Method

  1. Place the agar and sugar in a dry bowl and whisk until well blended.
  2. Combine 5¾ oz/160 g of the mango purée, the glucose syrup, and water in a saucepan over medium heat. Add the agar mixture and heat to 223°F/106°C.
  3. Add the remaining purée and chopped mango. Once the mixture reaches room temperature, pour into desired mold.