How to make jelly with agar agar recipe. Grape jelly with agar-agar is ready! How to make jelly: technology

Agar-agar, a vegetable analogue of gelatin, has long ceased to be perceived as exotic. Now you can buy it not only in specialized stores for confectioners, but also in the most ordinary supermarkets. And yet, for many, agar-agar is still a curiosity. How to make jelly with agar-agar? The recipe will most likely seem easier to you than the traditional gelatin counterpart. Unlike gelatin, this herbal product(agar-agar is made from seaweed) is easily soaked and dissolves well, forming a homogeneous gelatinous mass. If we compare desserts with the addition of agar-agar and gelatin, then there are significant differences. A gourmet versed in these matters will immediately determine which gelling agent has been added. The structure of jelly with agar-agar is more brittle, not so viscous, such a dessert does not tremble like gelatin. Dishes with the addition of agar-agar have a slight peculiar aftertaste. And one more important and very useful difference- frozen jelly with agar-agar does not “melt” and does not flow when heated, which is very convenient if the dessert needs enough long time is outside the refrigerator. It is no coincidence that agar-agar was widely used in the Soviet confectionery industry. They made marshmallows, marshmallows, cake on it. bird's milk", jelly marmalade. Now a cheap substitute is mainly used, which is probably why the taste confectionery so far from pre-perestroika originals. We will do with you berry jelly with agar-agar. I used fresh strawberries, but you can use absolutely any berries, fresh or frozen.

Prepare foods in the following quantities:

• Fresh berries - 300 g
• Agar-agar - 3 g
• Granulated sugar - 180 g
• Pure water - 350 ml

How to make jelly with agar agar

First of all, you need to prepare the berries - remove all the stalks from the strawberries, rinse the berries thoroughly under running water, put the strawberries in a colander or strainer, let the water drain. Meanwhile, 3 g of agar-agar (this is a full teaspoon without a large slide) pour 250 ml of water, mix and leave aside.

Cut some of the berries into slices and put on the bottom of the cups or molds in which the jelly will be served. The remaining berries, if they are large, then also cut, small ones can be left whole. Put the strawberries in a saucepan, pour in 100 ml of water, add sugar and put on medium fire. When the berries boil with sugar, then reduce the heat and boil for about 5 minutes over low heat, remove the berries in syrup from the heat, let stand for 10 minutes.

The resulting syrup now needs to be separated from the berries with a strainer. Berries will no longer be needed, but on the basis of syrup we will continue to prepare jelly.

Add agar-agar soaked in water to the syrup, mix, put on fire, bring to a boil and cool. Barely warm syrup, pour the berries, previously laid out in cups. Only berries! Do not fill the glass completely! To prevent strawberry slices from floating up, the berries must first be fixed by pouring them with a small amount of syrup with agar-agar.

Put the cups in the refrigerator for 5 minutes, and keep the syrup in a warm place so that it does not freeze ahead of time. As soon as the berries harden, immediately fill the entire glass with syrup completely and put it in the refrigerator again for about 20-25 minutes until the jelly is completely solidified.

Decorate the finished dessert to your taste with slices of berries, mint leaves or lemon balm.

No jelly can be prepared without the addition of an ingredient such as gelatin. Do you love fruit, milk or any other jelly? Then we recommend preparing it not with the usual gelatin, but with agar-agar, that is vegetable gelatin marine origin.

Agar-agar is obtained by extraction from algae. It contains fiber, many vital trace elements, folic acid, characterized by antibacterial qualities, removes toxins from the body, contributes to the good functioning of the liver.

The use of agar-agar is quite diverse. It is widely used in the manufacture of puddings, ice cream, marshmallows, cakes and jellies. Sold in the form of white, cream powder, plates or cereals. For cooking, it is better to give preference to a powdered product.

Below we offer you several options for making jelly - which recipe to choose depends only on your taste preferences.

We offer a recipe for cooking a simple, but very delicious dessert from cherry.

Ingredients:

• cherry - 500 gr.
• sugar - 4 tablespoons
• water - 3 cups
• agar-agar - a few spoons

Recipe:

Place the cherry in a deep container and cover with boiling water. Then add granulated sugar and dissolve the agar by spreading it evenly over the liquid. Bring the mixture to a boil without stopping stirring. Once it boils, remove from heat. And immediately pour the jelly into molds, as it hardens very quickly. Put in the refrigerator for half an hour. You can try! An easy recipe and very quick to prepare!

Milk jelly with agar-agar

Ingredients:

• milk - 500 ml
• agar-agar - 1 teaspoon
• brown sugar - 4-5 tablespoons
• round chocolate chip cookie stuffed - 7-8 pieces

Recipe:

1. Soak the agar in water for a couple of hours for the fastest dissolution in boiling water. Combine milk with granulated sugar and set to heat on the stove. As soon as the milk becomes warm, mix with gelatin and boil. Boil for 2-3 minutes until completely dissolved.
2. While the milk is heating and the natural gelatin is cooking, separate the halves of the cookies. The part that is smeared with cream, place in the molds with the cream up. Place half without cream in cellophane and grind with a rolling pin.
3. Remove milk from oven and let cool. Then beat with a whisk or mixer until foamy. Then add crushed cookies and mix well. Jelly prepared on agar-agar hardens very quickly even when warm, so it is important to take this into account.
4. After distributing the jelly into molds, put in a cold place to completely solidify. The jelly will harden after five minutes.

Strawberry jelly with agar-agar

If you like fresh berries, then we offer you a very delicious recipe with strawberry. Although, instead of strawberries, absolutely any berries can be put there.

Ingredients:

• agar-agar - 6 gr.
• granulated sugar - 60-70 gr.
• water - 500 ml
• lemon peel
• lemon juice - 100 ml
• strawberries - 400-500 gr.

Recipe:

1. In 400 ml of purified water, put lemon peel and granulated sugar, putting the resulting mixture on fire. Boil for a few minutes, then you need to remove the zest, pour in the mashed strawberries and lemon juice, mix, cover with a lid on top.
2. Pour 100 ml of water into another container, add agar-agar and mix the mixture with a whisk and boil. Bring to a boil, stirring constantly. As soon as the mass boils, combine the strawberry puree with agar. Bring to a boil, stirring constantly, removing from the oven after a minute.
3. It is advisable to use a tall saucepan, as the liquid rises during the boiling process. Stir the mixture with a spoon to remove the foam and pour into glasses made of glass. Such jelly cannot be poured into silicone molds due to delicate structure. You can add not only whole strawberries to the finished dessert, but also other delicious berries.
4. Leave the jelly to harden, and after half an hour place in a cold place.

Grape jelly with agar-agar

You will need bunch of grapes. Prepare compote from berries and 400 ml of water. You will also need sugar, its proportions are added to taste. Pour a glass of ready-made chilled compote and combine with one tablespoon of agar-agar, leaving to swell.

Strain the remaining chilled compote, and add the swollen agar to it. Boil and cook for 3-5 minutes. It is important that the agar-agar is dissolved. Divide grape berries over glass molds, and fill with boiled agar. After cooling, place the finished jelly in a cold place for complete solidification.

These are the recipes for jelly on agar-agar we offer. All of them come in different textures, but are united by an unsurpassed taste and ease of preparation! Which recipe to choose is up to you!

Enjoy your meal!

Video recipe for making agar-agar jelly

Fired up to learn how to work with agar-agar, I leafed through all my cookbooks and, with regret, found that the information in them is not. I had to collect information bit by bit from different sources and then experiment on your own. Here it is - the result of my yesterday's "dancing with a tambourine", and you have an article about agar-agar.

GENERAL INFORMATION

Agar or Agar-agar is the strongest gelling agent of plant origin, capable of gelling at much lower concentrations than gelatin. Requires less than 1% agar by weight finished product to form jelly.

agar is a mixture different carbohydrates and other substances that have long been extracted from several types of red seaweed.

red algaeRedalgae (nori, dals, etc.) - most common in tropical and subtropical waters.His they owe color special pigment-protein complexes, soluble in water and heat sensitive: So during cooking their color may change quite striking from red to green.
The power of red algae lies in the peculiar form of starch, as well as in the ability to produce large quantities sugar - galactose, from which we get gelling agents agar-agar and carrageenan

agar agar manufactured by boiling algae, filtering the liquid, and freeze drying it in the form of sticks or threads, which are easily accessible Middle Asian food. Solid parts of agar can be eaten without pre-cooking , like chewy ingredients in cold salads, by soaking and cutting them into small pieces.

Image from http://www.wingyipstore.co.uk Image from website http://1tess.wor dpress.com

In China, agar produced in the form hard jelly without flavor additives, which is cut into slices or cubes and served with enriching flavors different sauces. He also used for gelling fragrant mixtures fruit juice And sugar, stews from meat, fish or vegetables. In Japan, jelly sweets are made from agar.

The gelling ability determines the type of agar: 600, 700, 800, 900. Therefore, the higher the marking, the less agar should be added.

IN Food Industry agar-agar is referred to as food supplement E406.

NAME

The word "Agar" comes from the Malay " agar-agar »(meaning "jelly"). It is also known as:

kanten(from Japanese « cold weather, chilly", referring to what is collected in the winter months),
Chinagrass(Chinese seaweed),
Japaneseisinglass(Japanese fish glue; gelatin).

USING AGAR-AGAR

agar jelly somewhat opaque (slightly opaque) And less viscous than gelatin jelly. To turn agar into a jelly, dried agar powder or flakes are soaked in cold water or other liquid, then heated to boiling to completely break the carbohydrate chains mixed with other components, mixed vigorously and cooled to a temperature of approximately 110ºF/38ºC.

The approximate proportions for making jelly are 1 tsp (2 g) of agar-agar powder per 250 ml of liquid. But the acidity of the liquid also matters. The more acidic the liquid, the more agar-agar should be added.

If agar-agar is in flakes, then it must be taken twice as much -2 tsp. agar-agar flakes per 250 ml. liquids.

PROPERTIES OF AGAR-AGAR

Agar-agar gel solidifies at 110ºF/38ºC, while gelatin gel already melts at this temperature.

The agar gel only melts again when its temperature reaches 185ºF/85ºC. Thus, it does not melt in the mouth, it must be chewed into pieces. On the other hand it will remain solid in hot days, and maybe even filed hot. Modern cooks use this property by adding small agar - gel pieces for contrasting shade in hot dishes.

Agar agar gel is thermoreversible those. it can be heated again and when cooled it will solidify again.

Agar has no taste.

Agar-agar is insoluble in cold water.

Agar-agar is not a source of calories (zero calories) because it is not absorbed by the human body. The swelling substance of agar does not decompose in the intestine, as it passes through it very quickly. The action of agar is light laxative effect because contains 80% fiber. It removes toxins and toxins from the body, removes harmful substances from the liver, improving its functioning.

Agar-agar jelly can be consumed by vegetarians.

HOW TO PREPARE JELLY FROM AGAR-AGAR

We need 1 tsp. (2 g) agar-agar and 250 ml. liquids (water, juice, compote, etc.)

1) Pour agar-agar with cold liquid. It will swell right away.
// Digression - I put agar-agar in both cold and hot liquids, the result was the same.

The photo shows my very first experiment with agar-agar, so there is a lot of it, but not enough water. But here you can clearly see how it instantly swells in cold water.

2) Heat the liquid to a boil, stirring.

3) Boil for 30-60 seconds.

4) Pour into the right utensils. Cool to room temperature (you can put in the refrigerator for a quick solidification). It is more convenient to use silicone molds, it is easier to pull out of them.

MY OWN EXPERIENCES. The guinea pig is Agar-agar, with a gelling power of 900.

1) The first experience, not entirely successful.

The task was set - to prepare a jelly berry puree. I took 300 g of a mixture of berries, which I ground in a blender into a puree.

I did not want to boil berries with agar-agar. Therefore, I decided to add agar to sweetened water, in which I boiled it for 30 seconds, then to mix this water with berry puree and get tasty and healthy "jelly".

But! I did not find the exact proportions for the use of agar anywhere, the data varied from 1 to 4 teaspoons of agar per 250 ml. liquids. I don’t know what came to my mind and how I calculated so (it was also necessary to take into account the volume of berry puree), but I added 2 tablespoons of agar to the sweetened water.

After I brought the water with agar to a boil, I got a rather viscous matte substance. I quickly mixed it with berry puree and spread it over silicone molds.

After 5 minutes of cooling in the refrigerator, I got a tight jelly. Agar-agar really didn’t taste like anything, but the consistency was, in my opinion, a little rough.

Summary - less agar should have been added.

2) Experience the second, successful.

next jelly I decided to make from freshly minted cherry compote. I filtered the liquid from the berries and experimented with 1 tsp. for 250 ml. water and with 2 tsp. for 250 ml. water.

In this case, I just poured agar-agar not with cold compote, but with hot one. Everything else is the same - boiled for 30 seconds with constant stirring, poured into molds and cooled in the refrigerator.

This is how the jelly looked in the light. The thickness is about 2 cm. The middle is slightly damaged on one side, hence the "pattern"

Summary. From 1 tsp agar-agar jelly set perfectly, but a little longer than with two teaspoons. According to the consistency of jelly from one tsp. agar is more gentle and pleasant. With two it seemed rough in taste.

RECIPES

eliabe_l shared some recipes using agar from the French book "Agar-agar à volonté: Les recettes minceur qui ont tout bon!" by Thierry Roussillon

Cucumber, yogurt, dill and smoked salmon jelly (Aspic de concombre, yaourt et saumon à l'aneth)

1 long greenhouse cucumber
2 natural yoghurts
2 gr AA
1 lemon
4 pieces of smoked salmon, sliced ​​flat
4 sprigs of dill
salt and pepper

Grate the cucumber, put it to drain into a sieve.
Boil the lemon juice and boil for 2 minutes along with the agar. Mix yoghurts and lemon juice, mix in cucumber and chopped dill. Lay out 4 small forms with pieces of salmon so that the ends of the pieces hang down. Fill each form with cucumber mixture, cover with loose pieces of salmon, refrigerate for at least 2 hours.

Cinnamon Apple Jam

1.4 kg apples
500 gr sugar
1 cinnamon stick
1 tsp AA
1 lemon

The day before:
Peel and cut apples, sprinkle with sugar and pour over lemon juice, stick a cinnamon stick in the middle. Close the lid and leave overnight.

Next morning:
Cook over medium heat for 30 minutes, skimming off the foam. 5 minutes before the end of cooking, take the liquid with a ladle and pour it into a small saucepan. Add agar-agar and boil for 2 minutes. Pour the mixture back over the apples.
Pour into banks. Keep at least 4 hours in the refrigerator.

Creamy strawberry jelly (Panna cotta fraise/vanille)

650 ml (65 cl) liquid cream
1 vanilla stick
500 gr (50 cl) sugar
2 tsp AA
½ lemon
2 dozen strawberries

Cut the vanilla stick in half and scrape out the seeds with a sharp knife. Remove the zest from half a lemon with a potato peeler (like a stocking). Put the cream with sugar on the fire, put the zest, vanilla seeds, agar-agar and vanilla stick there. Heat over low heat - everything should be infused, stirring until the sugar is completely dissolved. Bring to a boil and cook for 2 minutes. Cool, remove the zest, remove the zest and vanilla stick. Arrange the berries in glasses, pour in the cream and refrigerate for 4 hours.

Recipe from Katya lyukum berry dessert

1 cup=240ml

3 1/2 cups cold water
1/2 cup raspberry syrup
425g frozen raspberries
1 tbsp (no top) agar

Dissolve agar in cold water and bring to a boil over medium heat, stirring occasionally. Turn off, add syrup, stir. Pour the unfrozen berries into molds with the resulting liquid. Leave to freeze in room temperature. To approach the creaminess and softness of the marmalade type, you need to reduce the amount of agar and puree some of the berries.

Sweet Pasta Recipe irenka2501

compound:
- 600 gr applesauce
- 2 tsp topped with agar-agar
- 2 proteins
- 450 gr sugar
- 1/2 tsp citric acid
- 1 glass of water

preparation:
- From apples, in a blender, we make mashed potatoes. We need 600 gr of ready-made puree. We unload it into a saucepan and boil for about 5 minutes. Then we set it aside - let it cool. I had mashed potatoes ready, cooked in the fall and waiting in the freezer in the wings
- In a bowl, beat 2 egg whites + 150 grams of sugar + 1/2 tsp. citric acid in a very thick foam. I entrusted this operation to the Kenwood kitchen machine.
- We put a saucepan on the fire, where we pour the remaining sugar (300 gr) + 2 tsp. agar-agar and fill it with water (1 cup). Boil the syrup until the "solid ball test" (or when we see a lot of boiling small bubbles)
- Then, whisking protein mass, add to it applesauce and when the mass becomes the same color, pour boiling syrup in a thin stream, continuing to beat. Whisk well and mix well, pour into molds and put in the refrigerator to cool. Once the mass has cooled and hardened, it can be cut into pieces and poured powdered sugar. Delicious pastille ready.

Where to buy agar-agar in Moscow

Shop "Peki Sam" www.PekiSam.com
Shop " Indian spices www.indianspices.ru
Online store "Seryogina.com" http://www.seryogina.com
Online store "Tasty store" http://nevkusno.ru/

Information sources
- McGee on Food and Cooking An Encyclopedia of Kitchen Science, History and Culture, Harold McGee
http://www.alganika.ru/artickle_agar.htm
http://en.wikipedia.org/wiki/Agar
http://ru.wikipedia.org/wiki/Agar-agar

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 leave to cool slightly at 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 cook delicious jelly from juice and agar, which can be consumed even in Great Lent ...

Wash grapes. Any grape can be used. By changing the variety of grapes, you can achieve a different end result - both in taste and in color. In our case, we used a large pink grapes, so the result is a dark pink jelly with a rich taste.

Preheat oven to 180 degrees.
Tear off the berries from the twig (it’s more convenient to bake this way), put them in a form with high sides. Pour required amount water, add sugar and spices.

Close the form tightly with foil and send to the oven to bake for 40 minutes.

During this time, the grapes should release juice, the sugar should melt, as a result, fragrant grape syrup will remain in the form.

Strain the syrup through a sieve.

Grape juice with spices, pour into agar-agar. Bring to a boil, boil for half a minute, stirring constantly.

Here it is worth saying a few words about the miracle powder. Agar-agar is obtained from red and brown algae by extraction. It has antibacterial properties: it contributes to a longer storage of dishes (you can often see agar-agar in dairy products). Agar-agar - natural product, rich in vitamins and microelements, helps cleanse the body, normalizes the liver. The gelling properties of agar-agar are stronger than those of gelatin.

Agar-agar does not dissolve in cold water, so it is poured with hot liquid, in our case it is syrup. Agar-agar begins to solidify already at a temperature of 40 degrees. Fully seizes when chilled.

Pour the jelly into creamers. Allow the liquid to cool, after which the jelly can be cooled in the refrigerator.

If you do not like too tight jelly, the amount of agar-agar should be reduced. To determine the correct amount of agar-agar, you can check in practice - a teaspoon of the liquid in which agar-agar is already diluted is placed in freezer for 30 seconds. If the mixture hardens quickly, then the amount of powder is correct.
In jelly, you can throw a couple of fresh berries, this will make the taste of jelly more vivid, and appearance interesting.