Agar Agar

This is a little less popular as a gelling agent, and has a more textural/brittle mouthfeel to it than gelatine. It can be found fairly easily in Asian supermarkets or online. Agar agar is derived from seaweed so it is perfect for vegetarian and vegan diets. It activates when heated and sets quickly. It is stronger than gelatine, which means it cuts really cleanly with a sharp knife and melts at a much higher temperature, so you can handle it for longer. I tend to use agar agar and gelatine together in some of my jellies as I like the wobbly, clear and pleasant mouthfeel qualities of gelatine with the strength and ease-of-use benefits of agar agar.