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For a firm jelly you will require approximately 8-10g of agar agar per pint/600ml of liquid.


Ingredients

apple puree (byron)
agar agar
lemon juice
seasoning

Recipe

For a firm jelly you will require approximately 8-10g of agar agar per pint/600ml of liquid.

Soak the agar agar in the liquid first for about 10-15 mins

Gently bring to the boil and simmer, stirring constantly until the agar agar dissolves completely.

Unlike gelatine agar agar can be boiled and re-melted if necessary

add lemon juice & seasoning

To test the setting ability of the gel pour a small amount of liquid onto a cold saucer- it should set in 20-30 seconds. If the gel is too weak, add more agar agar. If too strong, add more liquid