Using gelatin in desserts is very common and, in most cases, necessary. But how to replace this product with one of vegetable origin? It is the big question of vegetarians who love to cook and do not want to miss the chance to continue making delicious recipes. Agar-Agar is the best friend, substitute and faithful companion in these cases. So much so that there are studies on its use in cooking since 1650, in Japan.
100% vegetable in origin, Agar-Agar is extracted from several red seaweed and is basically composed of soluble fibers (almost 90%, damn it), minerals (Phosphorus, Iron, Potassium, Chlorine and Iodine), cellulose , anhydrogalactose and a part of proteins. It is not so common to find it on sale and in supermarkets, but you might be lucky; therefore, in health food stores it is easier to find.
For cooking, it serves as a substitute for gelatin in sweet or savory dishes. Even to make vegan cheese and pates. In microbiology, the agarose gel is used to check the quality of DNA and RNA. This is to give you an idea of how extensive the functions of Agar can be. As we are on a dessert site, we are going to stay on these sides more sweet and edible, ok?
As Paula Lumi, our correspondent directly from Bauru-SP and responsible for the wonderful cooking channel, Presunto Vegetariano, is also a vegetarian, I asked for a help to write this post and show how to use Agar-Agar in a Dani recipe. It turns out that neither she nor I knew how to use the saying whose right, but in the end it was (almost) all right. Paula made the White Chocolate Mousse Pop and it was beautiful! I tried to make the Marshmallow but it didn’t happen … [Usei um Agar em pó com uma cor meio marrom, e descobri agora que esse tipo não é nada confiável e nem serve pra culinária. Portanto, use apenas o Agar em pó branco!] Only it is possible to replace gelatin in this recipe, I took a look at some foreign sites and saw that it works. I haven’t given up yet and I won’t settle down until I do = P As soon as I can, I update the post and show you how to do it (if you’ve tried and want to share tips, feel very welcome!).
Good and healthy
Ah, before going for a recipe, it is important to talk about the benefits of Agar-Agar and how to use it. It is an excellent source of collagen, has very few calories and high nutritional value, in addition to regulating the intestine. That is, who wants to lose weight and stay with beautiful skin already knows the tip ?
Unlike gelatine, it is not necessary to take the food with Agar to the refrigerator, since its gelling power is ten times greater and there is no danger of “breaking out”. This is a positive point, but it also shows that care must be taken when adding the substance to the recipe. Sometimes gelatine or mousse can have a much firmer consistency than usual.
Prices and weights
Agar-Agar is not very cheap compared to ordinary gelatin. On the other hand, it yields a lot more. A 50g packet costs approximately R $ 5.
Here are some tips on measures, based on the Vegvida website:
12 g powdered gelatin tasteless or 6 sheets of gelatin are equivalent to 4 g Agar-Agar powder.
1 sheet of gelatin = 1 teaspoon of powdered gelatin, which is equivalent to 1/3 teaspoon of Agar-Agar powder.
ADAPTATION OF THE RECIPE OF THE WHITE CHOCOLATE POP MOUSSE WITH AGAR-AGAR
Per Paula Lumi
- 200 grams of CHANTILLY
- 2 teaspoons of AGAR-AGAR
- 150 grams of WHITE CHOCOLATE
- 1/4 cup (of tea) of MILK
- 3 KIWIS and 2 STRAWBERRIES to decorate
- Beat the whipped cream until it is firm and in the ideal point for use.
- Mix the milk with the Agar-Agar and set aside.
- Place the chocolate to melt in a double boiler.
- Melt only 2/3 of the chocolate, remove from the water and add the milk with Agar-Agar.
- Finish melting the mixture out of the water bath, stirring constantly. And wait for the chocolate to get warm.
- Place the whipped cream gradually and stirring gently until uniform, taking care not to lose air.
- Divide the mousse into bowls and leave in the refrigerator for at least 4 hours to set.
- Make fruit balls with the help of the boleador or chop them. Do this just before serving, and pour over the mousse.
I hope the post was useful for you, vegetarian or not, who are interested in knowing a little more about Agar-Agar. Kiss, see you next time!