Agar Agar is derived from red algae and is an alternative to gelatin. This is therefore suitable for vegans and vegetarians alike. Here I have used it as the gelling agent for my beetroot gel.
In September we had to deal with a courier company delivering our credit cards. Dave and I have the same set of credit cards. When they called me I enquired if they could deliver both of ours at the same time. The reason for my request is that Dave would have to sign for my card. And this way he would only have to be in the office at the specific time once. They could not make this happen and it took them nearly the entire second half of the month to get it right. First they told me what to write in the authorization letter and when the driver got here he said it was wrong. So my card was not left here and it is a two day turn around before the card can be sent out. The second time Dave was not in the office.
And then finally with a day left to go on the expiration, they managed to deliver my card. Last Friday someone fraudulently used my other credit card. The financial institution cancelled both of our cards straight away as they are linked and on Monday the courier company they use called to set up a time to deliver the card. I asked whether they could do both at the same time and the helpful lady managed to sort that out. So, on Wednesday morning both Dave and I received new cards. It is amazing how one company can make something gel, and another could not! This was my first attempt at using agar agar and the result of my beetroot gel was perfect. It holds its shape and does not melt at room temperature which was great. I have used the gel as a garnish for a salad.
Click on the links for conversions and notes.
- 250 mls beetroot juice
- 4 g agar agar
- Place the beetroot juice into a heavy bottom sauce pan
- Bring to the boil over a medium to high temperature
- Stir in the agar agar, reduce the temperature and simmer for 2 minutes
- Skim off the scum and then strain through a chinois
- Pour into a plastic container and leave to cool before placing into the fridge to set
Inspiration published on Lavender and Lime November 11:
- 2015 – Interview With Justin Bonello
- 2013 – Pizza Sauce
- 2012 – Interview With Massimo Bottura
- 2011 – Presto Pasta Nights
- 2010 – Chicken Casserole