Gelatin Recipes with Agar Agar

• Dulse seaweed recipes

Published: 02/17/2009 - Updated: 04/02/2020

• Author: K. Laura Garcés G

Agar agar is a seaweed that has the quality to gelatinize various preparations. It is a natural gelatin with high nutritional value and has won great fame in the world of gastronomy, and enabling to prepare gelatins, puddings, juices, thicken creams and dressings, etc.

This type of gelatin is ideal substitute for those who, for various reasons, do not consume animal products and cannot eat animal gelantin. On this occasion, we selected delicious and nutritious recipes.

Orange and melon jelly

Ingredients

Yield: 6 servings

• 4grs of agar-agar powder
• 2 cups of orange juice and pineapple juice in syrup (optional add sugar)
• 1 lemon
• Melon crushed or chopped assorted fruit (strawberries, kiwi, pineapple, peach, apple …)

Preparation

1. Heat the orange juice with pineapple juice syrup, and a few drops of lemon juice.
2. Bring to the boil, add the agar-agar, sprinkling. Stir for two minutes. Then we reserve it to cool a little.
3. Cut all the fruit into small pieces and roll it out into a mold until it is full. Pour the liquid to cover and put it in the fridge to cool for 30 minutes. Unmold and serve.

Carousel Gelatin

Yield: 4 servings

Ingredients

• 4 teaspoons  of coffee or mocha
• Agar-agar seaweed powder
• ½ liter of water
• ¼ liter of juice or pineapple juice and grape
• 1 Peach (peach)
• 2 Kiwis
• 2 bananas
• 100 grams. of Strawberries
• 2 tablespoons of sugar

Elaboration

1. Peel and chop the fruit. Mix well and place in a pan to the brim.
2. Boil the water with the agar-agar for 1 minute. Add sugar and mix. Remove and when tempering, add the juice or juice.
3. Fill the mold with liquid fruit. Place in fridge (refrigerator) and wait gel.
4. Unmold and serve fruit gelatin.

Our advice: To decorate, make a sauce with a reduction of red wine, cinnamon and lemon.

Eggless custard with Agar Agar

Ingredients

• 1 liter of milk
• 2 vanilla pods
• 2 lemons
• 4 g. of agar
• 4 tablespoons of brown sugar
• Honey to taste
• 1 tablespoon of water

Procedure

1. Pour into custard cups water sugar and the juice of half a lemon, make candy on fire. Boil the milk with the vanilla and lemon rind. Soak the agar agar in hot water covering it.
2. When this soft boil until flakes, add milk and bring to a boil. Sweeten with honey to taste, pour into cups, let cool and keep in the fridge.

Coconut jelly and strawberry sauce

Yield: 8 servings

Ingredients

• 2 teaspoons of coffee or mocha
• Agar-agar seaweed powder
• 1 liter of coconut milk
• 75 gr. of Sugar
• ½ teaspoon lemon juice or juice
• 25 gr. of cream

For the sauce

• 250 gr. of strawberries
• 50 gr. of sugar

Preparation

1. Heat the coconut milk with sugar. When boiling add the agar-agar seaweed and boil 2 minutes.
2. Remove and when tempering, add the lemon juice and cream. Mix well.
3. Put the mixture into a mold and chill in refrigerator.
4. For the sauce: Wash and chop the strawberries. Add sugar and blend.
5. Unmold gelatin and garnish with strawberry sauce.

Our advice: Another presentation is to pour the strawberry sauce on a plate and place in the center of a piece of coconut jelly.

Coffee gelatin

Ingredients

For fried milk

• 1 liter of milk
• a cinnamon stick
• lemon peel
• 200 gr. of sugar
• 50 gr. of strong flour
• 50 gr. of cornstarch flour
• Butter
• egg and flour batter
• oil for frying

For coffee jelly

• 50 cl of coffee (brewed coffee)
• 3 packages of gelatin
• half teaspoon of agar-agar

For the crisp:

• a sheet of filo pastry
• a tablespoon of instant coffee powder
• a tablespoon of powdered sugar
• Butter

Procedure

1. Boil three quarters of a liter of milk with lemon peel, cinnamon and sugar.
2. Mix the remaining quart of milk with flour and cornstarch and sugar.
3. Add the boiled milk with the spices and taken to the second preparation moving. Put while everything back to a boil until thickened, strain everything into a pan previously greased with butter and let it cool down.
4. For coffee jelly: first add the agar-agar and later with coffee and warm gelatin sheets. Spread on a tray in a layer about 3 mm. thick. For coffee crisp filo, cut pastry into triangles, coat them with butter and a mound of three triangles. Pour over icing sugar and ground coffee. Bake at 160 degrees 15 minutes.

• K. Laura Garcés G

  Writer, therapist and lecturer. She is a lover of natural medicine and the power of mind and emotions in body and life. In addition, he has studied nutrition and develops appropriate diets to support this healing process.She has written more than 1500 articles in magazines in Spain and Mexico, winner of two literature contests. Linkedin.