This is a simple agar jelly recipe that you can use for most fruit and vegetable reductions. Try to avoid acidic fruits as they might not let your agar set properly. You can also layer different flavors in your molds to create multiple flavor combinations and looks.
Steps
1
Making the Jelly
Ingredients
1 1/2 tbsp agar flakes or 1 tsp agar powder
1 cup of liquid of your choice (examples: juices, reductions or stocks)
1. Softening the agar
Measure the agar into a saucepan. Pour in the cool liquid, but do not stir or heat. Set aside for 10 minutes or longer to allow the agar to soften. This will help the agar dissolve thoroughly.
2. Heating the agar
Simmer as instructed in the last video to activate the agar, stirring to dissolve thoroughly.
3. Forming the jelly
Pour into a shallow glass pan or bowl so the agar is no more than 2 inches thick. Refrigerate the mixture for 20-30 minutes.
To unmold, run a knife or toothpick around the edge of the agar to loosen, then remove from the pan.
