Agar agar is a red algae, used as a vegetarian equivalent to gelatine when making jellies and aspics. It’s used commercially to thicken sauces and stabilise mayonnaise or ice cream – but is also a key molecular ingredient for setting pearls, caviar and noodles. Agar agar powder should be be weighed out in precise quantities; it sets faster than gelatine and has a higher melting point which gives jellies a chewy texture, rather than dissolving in the mouth.

Porto Muiños is a family-run company. Husband and wife team Antonio Muíños and Rosa Mirás have spent decades cultivating organic seaweed, and introducing it into mainstream Western cuisine. Their trusted brand is now used in Michelin-starred kitchens around the world.

SAVE £5 when you buy the agar agar together with high accuarcy weighing scales - critical for weighing out the correct amount of agar agar.

Ingredients: Agar agar