Louis Francois kappa carrageenan is a natural setting agent extracted from seaweed. Unlike iota carrageenan which creates elastic jellies, the gel created by using kappa carrageenan is firm and brittle. Kappa carrageenan gels and jellies are thermo-reversible, meaning that they can be frozen, reheated, re-cooled and re-moulded.

For a basic firm set gel:

• Disperse 1.5g kappa carrageenan powder in 100g of cold liquid. Mix using a hand blender.
• Heat to 70C – if adding sugar, dissolve it in the liquid at this point.
• Pour into a mould, onto a sheet, or on top of patisserie.
• Leave to set at room temperature.

This large 1kg tub is ideal for commercial use.

Ingredients: carrageenan (E407), sucrose added for standardisation, disodium phosphate (E339) added to facilitate storage