Make jelly with agar agar. Before using agar-agar it is worth remembering

Calories: Not specified
Cooking time: 200 min

To prepare such a diet dessert, we need:
- agar-agar (I have it in strips, but it can also be in powder),
- any fruit (in my case canned pineapple),
- fruit juice sugarless.
- low-fat natural yogurt.
Prepare also a beautiful container, better silicone mold. I used a plastic ice cream container.

Recipe with photo step by step:

Whatever diet you use, everyone wants one thing - a good figure. The main pledge of this is proper nutrition. And you want something sweet! What to do when cakes are full of calories? Try this dessert.
Let's start cooking.

This is what agar-agar looks like in strips. Unfortunately, I could not find agar-agar without dyes and had to buy this one with a bright green dye.

Pour fruit juice into a container. I had Apple juice sugarless. Dilute with a little water and put in the microwave. Agar-agar dissolves in water at 90-100 degrees and freezes already at 30, that is, very quickly.

Put agar-agar into boiling juice, stir until completely dissolved. My juice turned emerald green after adding agar agar.

Pour about a third of our hot mixture into a separate container. This will be the yogurt layer.

Add some natural fat-free yogurt to this part. We stir. It turns out such a mint color.

Fruit cut in small pieces. I chose canned pineapple since the dessert is so green that it was a beautiful combination of colors.

We lay out pieces of fruit beautifully on the bottom of the mold. The bottom will later be the top of the dessert, so to speak, its face. I conceived two yellow pineapple flowers, but when I turned the dessert over, this layer strongly stuck to the bottom and broke. I recommend a silicone mold, you can bend it and carefully remove the dessert.

Pour the fruit pattern with half the juice with agar-agar. It immediately starts to freeze.

After making sure that the first layer is strong enough, carefully pour half the volume of the yogurt layer. Put in the refrigerator until cold.

The yogurt layer will take longer to set, so by the time you are ready to pour the next clear layer, it will have had time to harden. Put it in the microwave and heat it up a little so that it becomes liquid again.
Pour the leftovers into the mold and lay out the fruit now arbitrarily.

The layer freezes before our eyes. You can pour the second half of the yogurt layer and send it to freeze in the refrigerator for 3 hours.

After 2-3 hours, the dessert will be ready. It remains only to put it on a plate and decorate.
If you used Plastic container, it is best to leave it for a few minutes in hot water, agar-agar will melt on the sides and you can easily fish out dessert on a plate by simply turning the mold over.
However, apparently I did not hold enough in the water and the last layer, the most beautiful with daisies, broke.

We decorate with fruits. Diet fruit and yogurt jelly from agar-agar is ready! We invite you to the table - after all

Jelly can be prepared not only with the usual gelatin, but also with agar-agar - a product of plant origin. It is obtained from seaweed. Agar-agar is good for liver function and digestive system, contains a large number of fiber and folic acid.

Delicious and healthy agar agar jelly hardens faster than usual

Ingredients

Lemon juice 100 grams Sugar 60 grams Strawberry 500 grams Boiled water 500 grams agar agar 6 grams

• Servings: 10
• Preparation time: 1 minute
• Cooking time: 20 minutes

How to make agar agar jelly

On sale you can find agar-agar in the form of cereals, plates or powder. For cooking homemade jelly it is better to take the powder. Agar-agar jelly hardens unusually quickly even in a warm room, so delay is unacceptable.

Cooking:

1. Crush the strawberries.
2. Pour sugar into 400 ml of water, add lemon zest and bring to a boil. Add berries, freshly squeezed lemon juice and mix.
3. In 1/2 st. Pour the agar powder into the water, mix and bring to a boil, stirring constantly. As soon as the mixture begins to boil, add the strawberry-lemon mass, mix.
4. Bring the mixture back to a boil, remembering to stir constantly. This is best done in a high-sided saucepan, as foam rises during the boil and can spill onto the stove.
5. Remove the foam and pour the mixture into molds or a glass.

When the jelly has cooled, remove to a cold place for 2-3 minutes.

Milk jelly: a recipe based on agar-agar

Ingredients:

• agar-agar - 1 tsp;
• milk - 0.5 l;
• sugar - 4 tbsp. l.;
• chocolate two-layer cookies with a layer of cream - 8-10 pieces.

First you need to soak the agar in water for 1-2 hours so that it dissolves faster. When it swells, you need to act in the following sequence:

1. Add sugar to milk and heat slightly. IN warm milk add agar and bring to a boil. Cook for 2-3 minutes until the powder dissolves.
2. Divide the cookie halves. Put the lower part with a layer in molds, grind the upper ones with a rolling pin.
3. Beat the cooled milk until a fluffy foam forms. Add crushed cookies and mix.

Pour the mass into molds and refrigerate. After 5-7 min. the jelly will harden.

Jelly fillings can be transparent or dense. The former are made from fruit juices, the latter from fruit and berry smoothies. Inside you can add pieces of cookies, dried fruits, nuts, coconut flakes. Honey or sugar can be used for sweetening.

It should be borne in mind that the filling should have more rich taste than it should. It will be diluted with the agar solution and the initial taste will be less intense.

Knowing the technology and proportions of making such a jelly, you can experiment yourself and come up with new combinations of fruits and berries.

For a long time already lay on my shelf agar-agar, which I bought as an alternative to gelatin. My son and I love jelly very much, and one day I decided to try to cook it on agar, a vegetable gelling substance.

The result pleased me so much that now I am ready to completely abandon gelatin in favor of agar-agar. 😀 True, it is not so easy to buy, although recently I even saw it in a regular supermarket.

I note: the list of ingredients for this dessert is very conditional, since there can be an infinite number of options for the base for jelly. You can take concentrated fruit or berry syrup, you can cook fruit drinks from frozen berries, you can take milk or even pumpkin puree. 😉 In general, the scope for creativity is wide. I will only show you two options. juice and agar jelly: one is lean, the other is not. 😀

Let's take:

for lean jelly

• liter of water;
• about 50 grams of frozen strawberries and a few honeysuckle berries;
• a few fresh strawberries (optional)
• about two thirds of a glass of sugar;
• 3-4 teaspoons of agar-agar.

for milk jelly

• a glass of milk;
• a teaspoon of agar-agar;
• 2 table. (without a slide) spoons of sugar.

First, a few words about proportions of water and agar.

Depending on the final density of the jelly, it is worth choosing a ratio within the following limits:

• 200 ml of liquid + 0.5 teaspoons of agar (without a slide) - to obtain a weak jelly close to a soufflé;
• 250 ml of liquid + 1-1.5 teaspoons of agar - for dense jelly, as in my photo.

I don’t advise taking more, because if you take 250 ml of a liquid base and 2 teaspoons, you get a very hard mass that will crumble and look little like jelly.

But I also note that it’s worth making a “trial batch” first to test your specific agar-agar.

Because it is sold in different form, that is, flakes, grains, and different "consistencies", that is, in some cases, the proportions will need to be changed in the direction of increasing or decreasing agar. This, unfortunately, can only be found out experimentally. But given that the cooking process juice and agar jelly takes literally five minutes, I think it will not be a big difficulty. 😉

And about sugar. Agar neutralizes sweetness very strongly, so you need to take a little more sugar than prepared juice or syrup will seem sweet to you. 😉

Lean juice and agar jelly

Since agar-agar is a substance derived from seaweed, dishes with it. Basically, any non-dairy jelly would be considered lean. 😉

As a base, I took a fruit drink from frozen strawberries and honeysuckle. A liter of water, about 1/3 cup of sugar (but for the future I decided to take at least half a glass of sugar, otherwise the jelly turned out to be barely sweet) boiled, turned off the burner and poured frozen berries. Cover with a lid and leave on the hot plate for 20 minutes.

In the meantime, I prepared molds for future jelly. By the way, you can take freshly squeezed Orange juice and slightly dilute it with water or use another combination fresh berries. IN this case show and talk about strawberry jelly, because I had fresh strawberries in the refrigerator, and their main connoisseur - the son - spent the night at his grandmother's at that time. 😀

When the fruit drink "gained color" and cooled down a bit, we filter it from the berries ...

We gradually add 3.5 tablespoons of agar-agar, that is, we make sure that the agar is not distributed in a lump, mix and let the liquid stand for about 15 minutes.

Then we put the blank for jelly on the fire and bring it to a boil with constant stirring.

When the mass boils, we detect a minute and a half and remove from heat. Pour into molds and let cool slightly room temperature. By the way, nothing terrible will happen if you remove the molds from the juice and agar jelly immediately into the refrigerator. 😀

Agar has two important advantages over gelatin:

• it begins to solidify already at room temperature,
• it can be boiled again, if suddenly after half an hour it turned out that you put not enough agar,
• The jelly is ready within 30 minutes after its preparation. 😉

Here I specifically hold the mold vertically to show that it holds its shape perfectly and freezes quickly. True, getting out of the form was also not easy. 😉 😛 Of course, we usually eat jelly immediately from the mold with a spoon, but I had to show it in all its glory...

By the way

Jelly on agar-agar has a laxative effect, so people with a sensitive stomach should be careful in the amount of use of this product 😉

Milk jelly on agar

The second option for making jelly is with milk. You can, as I said, take any bases and consistencies. I know they cook both curd and sour cream jelly. Well, as they say, the taste and color.

This time we take 200 ml of cold milk, add about 2 tablespoons. tablespoons of sugar and a teaspoon without a top of agar (the next time I took about 2/3 of a teaspoon). Mix and leave for 20 minutes to stand and "swell" agar.

Then we heat the milk and also boil for a minute and a half, do not forget to stir constantly.

Pour into molds, decorate with fruits or berries.

Here are two recipes: jelly on juice and agar, and milk jelly on agar. A little different processes, but the result is the same. 🙂

How to make delicious juice and agar jelly that can be consumed even in Lent...

Currant jelly with agar-agar

Jelly from fresh berries and fruits is not only tasty, but also healthy dessert through the use natural ingredients. As a base, you can use any seasonal berries that you like. The thickener for our delicacy will be food agar-agar, which, unlike traditional gelatin, has the best gelling properties, and also has a lot of useful properties.

Making jelly from agar-agar and berries is quite easy and you will see it by reading our recipe.

We will need:

• 250-300 grams of fresh berries (preferably sour)
• 1.5 teaspoons agar agar
• 1 teaspoon sweetener

How to do:

1. First, we prepare compote from our berries - boil 400 ml of water, add berries, sweetener and cook for ~ 5-7 minutes. Enter into the resulting compote clean water so that the total volume of the compote is 500 ml. In the event that you want to get a denser texture, then you can use berry puree as a base.
2. Soak agar in 100 grams of water until completely dissolved.
3. Add agar to the berry compote and bring to a boil. Compote should boil no more than 1 minute. Then remove the pan from the stove and cool at room temperature.
4. When the mass has cooled, you should pour it into molds or glasses in which you will serve dessert to guests. You can add pieces of fruit or mint to the jelly, then put it in the refrigerator until it hardens.

We assure you that such a dessert will take pride of place among your family's favorite sweets.

Cherry agar-agar jam

Cherry jam with agar-agar according to this recipe will not leave anyone indifferent and your guests will surely demand more. To taste, this jam is very similar to the amazing Black Forest cake.

We'll need:

• 1 kilogram of cherries
• 0.5 cups of water
• sweetener (equal to 500 grams of sugar)
• 2 tablespoons instant coffee
• 3 tablespoons cocoa
• 1/3 teaspoon citric acid
• 2.5 grams of agar-agar
• 50 ml cherry liqueur

How to do:

1. We thoroughly wash the cherries and peel them, then grind them in a blender. Important - do not bring the cherry to a state of puree. It should just be finely chopped.
2. Soak agar-agar in warm water before dissolution.
3. We put a pot of water and cherries on the stove, heat it up and add the sweetener, cocoa, citric acid and coffee. As soon as the water boils, add the agar and cook, stirring constantly, for about 3 minutes.
4. Remove from heat, add cherry liqueur (you can also replace it with cherry vodka or tincture), mix and pour into previously sterilized jars. We close the jars tightly, turn over and wrap.

In winter, when you open such cherry jam with agar-agar, it will be impossible to tear yourself away from it. It can be used as an addition to pancakes, pancakes, ice cream or eaten as an independent dessert.

We hope that these recipes will inspire you to culinary exploits and you will delight your loved ones. delicious jelly and cherry jam. In our catalog there is always available not only food agar, but also many others.

JELLY FROM BERRIES ON AGAR

Most often, jelly is prepared in two ways - on gelatin or on agar-agar (or simply "agar"). Gelatin is a protein product of animal origin. It is made from bones, cartilage and tendons of animals. And agar-agar is a completely vegetable product obtained by processing seaweed. Agar is also considered very useful product! All quality confectionery(marmalades, souffles, marshmallows, jelly ...) are made from agar, and not from gelatin. But I believe that both gelatin and agar-agar have the right to be in our diet.

We will need:

• 1 liter cold water
• 3 tablespoons of agar
• 600 gr is not very sour berries(I have frozen cherries here)
• 100 gr granulated sugar

We breed agar-agar in water and let it stand for about 15 minutes. And at this time we measure sugar and prepare berries.

Then we put the dissolved agar (turbid slurry) on the stove, pour sugar into it and be sure to stir.

When the sugar has dissolved, add the berries and stir vigorously, especially if the berry, as in this case, is from the freezer. Bring to a boil, stirring constantly!

Remove from stove and pour hot into molds. The height of the jelly, i.e. the level of pouring this still berry syrup 🙂, determine as you wish.

Agar jelly can be left to solidify at room temperature. It becomes strong as soon as it cools down to 30-40 degrees. But I always prepare it in advance in the evening and take it out to cool place until the morning or put, when it has cooled down a bit, in the refrigerator. Such jelly “pops out” from the mold quite easily when compared with jelly on gelatin.

Our jelly is ready! It's pretty solid and doesn't wobble too much.

BON APPETIT!

PS: I would like to add that it is not worth the risk and prepare such a jelly from very sour berries, because. agar is very sensitive to acidity and may not set. I didn’t believe it and tried to make such a cranberry jelly, but I got a very tasty jelly 🙂