DUKAN
Agar Agar 6 sachets of 2 grams

Agar-agar is a natural vegetable substitute for gelatin.

White and semi-translucent, Agar-agar is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, boil the agar-agar in a pot of water until the solids dissolve. Sweeteners, flavourings, colourings, fruit or vegetables can then be added. The liquid is then poured into moulds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake. Agar-agar is approximately 80% fibre, so it can serve as an intestinal regulator.

A little history...

The word "agar" comes from the Malay word agar-agar (meaning jelly). It is also known as kanten, China grass, or Japanese isinglass. The various species of algae or seaweed from which agar is derived are sometimes called Ceylon moss or Jaffna moss. Gracilaria lichenoides is specifically referred to as agal-agal or Ceylon agar.

What makes it so healthy?

The main difference between gelatine and Agar Agar lies in the latter's slimming qualities. When analysed in equal quantities, the proportion of calories in gelatin is considerably greater than that in Agar Agar. In addition, since 80% of Agar-agar consists of highly absorbent fibres, these algae swell once ingested and generate a feeling of satisfaction and satiety. Once in the intestinal tract, they capture and eliminate a small proportion of fats and sugars.

For the Agar Agar to take effect, your recipe or dilution needs to be heated up

Soak the Agar Agar in a little water or liquid from the recipe and mix the dilution in with the rest of your ingredients.

It can be used as a gelatin substitute in vegetarian recipes, a thickener for soups, in jellies, ice cream, and other desserts. For making jams and compotes, add the Agar Agar (that has been diluted in a little water), towards the end of the cooking process. It will preserve the taste and nutritional properties of fresh fruit while reducing its cooking time.

How much should I use?

To make a dense flan: 4 g of Agar Agar (1 teaspoon or two 2 g sachets) will jellify 1 litre of liquid. To make a custard, 2 g of Agar Agar (one 2 g sachet) will turn 1 litre of liquid into a smooth jelly.