Agar-agar is a natural vegetal gelling agent extracted by steam and cryogenics from the alga Gelidium sesquipedale. Odourless and tasteless, this food-grade mucilage is ideal for flans, jams, jellies and pies.
Stimulating digestion, it is also used as a slimming ingredient thanks to its very low calorie intake. In Japanese cuisine, it is traditionally incorporated into dishes for its eliminating and purifying virtues that make it possible to lose weight without feeling hungry.
Instructions for use on the back of the bag: dissolve the agar-agar in a little liquid, add to the boiling preparation and let boil for a minute. The dose of 5 grams per 1/2 liter of liquid corresponds to a very firm jelly; for a less consistent jelly, allow 5 grams per liter. Any ingredients (sugar, spices, aromas, etc.) should be added after boiling. The cooling time is short, a one liter flan takes 10 minutes to take in the fridge.