|Agar Agar in flake form.|
This gelatinous product is obtained from seaweeds sourced in the Far East.
It is originally a jelly that is produced as a result of boiling various types of seaweed together, it is then dried and sold in several forms which include flakes, thread and powder and is used mainly as a stabiliser or thickener of various food products.
It is also used to make jellies and other gelatinous food produce.
Agar Agar is a vegetarian alternative to gelatine and is particularly good when used as a stabiliser to make jellies using Papaya, Pineapple and Kiwi fruit as these fruits contain active Protein Digesting Enzymes, Bromelain being the major enzyme that breaks down gelatine proteins.
Here is a recipe for Earl Grey Tea Cream I wrote and used recently!
15grams Loose Earl Grey Tea leaves
300ml Fresh Milk
2 Large Eggs, Separated
3grams (2tblsp) Agar Agar
150ml Double Cream
1. Place 250ml of the milk and the tea leaves into a saucepan and bring to the boil, remove the pan from the heat as soon as it comes to the boil, put this to the side to infuse for 12-15minutes according to taste.
2. Whisk the egg yolks and sugar together thoroughly, then strain the milk into the egg mix slowly mixing well as you go.
3. Place the remaining 50ml of milk into a saucepan and sprinkle the Agar Agar over the milk before heating. Heat the milk without stirring, then simmer for 3-5 minutes, stirring occasionally, ensuring all the flakes have dissolved. Stir this into the infused milk.
4. Whip the cream until it holds its shape a little when removing the whisk and add this gradually to the milk, eggs and sugar folding it in.
5. Whisk the egg whites until stiff and fold into the rest of the mix.
6. Pour the mixture into 4 small tea cups and place into the fridge to set for 2-3hours.
This a simple and very nice dessert which is nice with Sable bicuits, a recipe I will give you soon!
|Clearspring - A particularly good brand of Agar Agar.http://www.clearspring.co.uk|