Organic Agar Agar Gum

* leveled: a spoon filled to the brim with the excess removed using a spatula or the back of a knife

Compatibility with preservatives

***: no change in appearance

Compact, flexible gel

• Agar agar : 1%

• Eau : 99%

Solid, compact gel

• Agar agar : 2%

• Eau : 98%

Solid, very compact gel

• Agar agar : 3%

• Eau : 97%

• 1/2 liter of oat milk

• 2 level tablespoons of arrowroot

• 50 g dark chocolate

• 2 tablespoons cocoa powder

• 1/2 teaspoon agar agar

Method: Take a small glass of oat milk and mix in the arrowroot. Break the chocolate into pieces. Pour the rest of the oat milk into a saucepan, add the chocolate pieces, cocoa powder, agar agar, and sugar. Add the first mixture (milk and arrowroot). Heat until boiling, stirring well to blend. Stop when the mixture begins to boil. Pour into ramekins, verrines, or a salad bowl.

Aroma-Zone tip: For a creamier and even more indulgent result, add 1 or 2 tablespoons of almond or hazelnut purée.

• 1 large whole pineapple

• 1 carton of coconut milk

• 1 level teaspoon agar agar

• 2 level tablespoons of cane sugar

• 1 generous pinch of vanilla (or 1 pod: split it open and scrape out the seeds)

• 1 small pinch of ground cardamom (optional)

Method: Peel and dice the pineapple. Place the pieces in a blender with all the other ingredients. Blend until smooth. Pour the mixture into a saucepan, bring to a boil, and simmer for 1 to 2 minutes. Remove from heat and whisk the mixture until frothy before pouring into small bowls or glasses. Allow to cool, then refrigerate for at least 2 hours. Serve very cold.

Low in calories and refreshing!

• 35 cl almond milk

• 1 large handful of fresh or dried spearmint leaves

• 15 cl of fragrant verbena hydrosol

• 2 g agar agar (1 teaspoon)

• 1 tablespoon agave syrup

Method: Heat the milk and mint in a saucepan until simmering. Leave to cool, strain and return to the saucepan. Add the remaining ingredients. Bring to the boil, stirring with a whisk, then pour into small glasses. Leave to cool, then refrigerate for at least 2 hours.

An original and very healthy dessert!

• 3 mangoes (approx. 450 g)

• 100 g organic grated carrots

• 20 cl soy cream

• 30 g organic cane sugar

• 4 organic egg whites

• 2 g agar agar

• 1 pinch of salt

Method: Place the mango flesh, 15 cl soy cream, carrots, and sugar in a blender. Blend until smooth. Dissolve the agar agar in the remaining 5 cl soy cream, then bring to a boil, stirring vigorously. Remove from the heat and add this mixture to the previous mixture, then blend again for a few seconds. Set aside in a bowl. Beat the egg whites until stiff after adding the pinch of salt. When they are stiff, gently fold them into the previous mixture using a spatula. Place in the refrigerator for at least 2 hours before serving.

A revisited version of this famous Italian dessert...

• 50 cl organic whole liquid cream

• 3 tablespoons of dried hibiscus flowers

• 2 g agar agar

• 600 g fresh or frozen raspberries

• 150 g organic unrefined cane sugar

• 10 cl organic lemon juice

Method: Boil the cream with the hibiscus flowers and 50 g cane sugar. Once boiled, strain the mixture, leave to cool, then stir in the agar agar. Bring to the boil again while whisking. Pour into ramekins or verrines and leave to rest for 30 minutes at room temperature, then place in the refrigerator for at least 1 hour. Prepare the raspberry coulis by cooking the raspberries with 100 g of cane sugar and the lemon juice for 20-30 minutes until they are reduced to a purée. Leave to cool, then place in the refrigerator. Serve the panna cotta with the coulis. You can turn out the panna cotta or leave it in the glasses.

• 500 g zucchini

• 500 g carrots

• 30 cl orange juice

• 2 g (1 teaspoon) agar agar

• 1 teaspoon cumin

• 1/4 teaspoon paprika,

• a few fresh mint leaves

• salt and pepper

Method: Brush and wash the carrots, dry them, and slice them into thin strips. Steam them for 5 minutes. Meanwhile, wash and slice the zucchini into thin strips. Add them to the carrots and cook for another 5 minutes. Drain the cooked vegetables on a cloth. Assemble the terrine in a mold by layering the carrots and zucchini. Sprinkle with cumin, chopped mint, salt, and pepper. Put the orange juice in a saucepan, add the agar agar and paprika. Bring to a boil while stirring, then pour into the terrine, slightly lifting the vegetables from the edge to allow the liquid to seep to the bottom. Place in the refrigerator for at least 2 hours. Serve chilled with the sauce of your choice, for example, made with olive oil, cumin, and salt.