Agar-agar

This vegetarian alternative to gelatine is prepared from seaweed extract. It sets at a higher temperature than gelatine, with a differnt consistency - mixtures set with agar-agar are less ‘wobbly’ and do not melt quickly in the mouth. Follow packet instructions.

‘Few professional chef’s cook with the vegetarian gelatine substitutes. Desserts, in particular, lend themselves to other setting agents such as chocolate or butter, which chef’s recommend in favour of agar-agar. Cocoa butter is one of the best vegetarian gelatine substitutes and can be incorporated into many recipes. It has a rather strong flavour, but very little is needed to aid setting and so the taste can usually be masked by the dessert’s own flavour.