I love using agar to make fresh tasting summer desserts. Agar is so light the sumptuous flavors of fruits in season really take center stage. As mentioned in Apple Juice Kanten, the jelling agent in agar reacts to acid in fruits. The more acidic the fruit, the more agar you will need. It was fun testing […]
Kanten is the Japanese name for a jelled dish (savory or sweet) made using agar. (Or agar agar.) Agar (from red algae) is used in jellies, ice cream, popsicles, custards, preserves, candy, soups and sauces. It is easy to cook with, nearly tasteless, vegan and makes a really light, delicious alternative to gelatin. Agar also […]