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Clearspring Gelatine Substitute Agar Agar Flakes 28g

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About Gelatine Substitute Agar Agar Flakes

Clearspring Agar Flakes, a sea vegetable gelling agent. Clearspring Agar Flakes are prepared in the traditional way in Japan by cooking selected sea vegetables until soft then naturally freeze drying outside in the winter sun and snows. They have a neutral flavour and are free from any chemical bleaching or softening agents.

Agar Flakes are a high quality vegetarian alternative to gelatine for making desserts, jellies and aspics.

The following ratio is recommended: one heaped tablespoon of agar flakes for 250ml of liquid. If the liquid being used is acidic then more agar flakes would be needed. Sprinkle over the liquid in a saucepan before heating. Heat without stirring, then simmer for 3-5 minutes, stirring occasionally, until the flakes dissolve. Pour into a mould and cool to set.


Gelatine Substitute Agar Agar Flakes ingredients:

Agar-agar sea vegetable (Gelidium spp.)

Made in a dedicated nut free factory.

In Stock

Why not try one of our healthy recipes using this product

Vegan Sweetcorn Miso Aspic Recipe

Summary: Aspic is meat flavoured gelatin that was discovered inadvertently by French cooks during the Medieval period. They found that after cooling, meat stock became a jelly like substance. This meat aspic traditionally seals roasts or pates, or it is poured into decorative moulds. You can revisit this forgotten classic, by using agar agar to make a vegan aspic in which sweetcorn pearls are set in a delicious savoury jelly. Agar agar is made from dried algae, and it is a vegan substitute for gelatine. You can use agar agar to set any liquid or any vegetable puree. Variations are endless, and you can of course use different vegetables to create your own perfect savoury jelly salad.

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Butternut Squash Aspic Recipe

Summary: Butternut Squash Aspic Ingredients 2 cups cold water 4 cups butternut squash, cubed 1 pinch EDEN Sea Salt 2 bars EDEN Agar Agar Bars or 2 T. EDEN Agar Agar Flakes 1 tsp fresh parsley, minced for garnish Dressing 1 Tbsp EDEN Mugi Miso or EDEN Genmai Miso 1/3 cup water 2 tsp freshly grated ginger root, squeeze out juice and discard pulp Directions Place the agar agar chunks in in a large saucepan with 2 cups of water and let soak for 20 minutes. Place the squash chunks and sea salt in the saucepan, cover and ring to a boil. Reduce the flame to low and simmer until the squash chunks are tender, about 7 to 10 minutes. Pour squash and all cooking water into a blender and puree until smooth. Pour into a shallow bowl or mold. Refrigerate to gel. While the aspic is gelling, prepare the dressing by placing all ingredients, except the parsley, into a blender and puree until creamy. When the aspic is firm, slice, and serve with dressing and garnish with parsley.

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