Agar Agar

Agar agar is a natural, plant-based gelling agent derived from red algae, widely used as a vegetarian alternative to gelatin. Flavorless and odorless, it sets firmer and at higher temperatures than gelatin, making it a reliable choice for dishes that need to retain their structure in warm environments. Agar agar dissolves in boiling liquid and sets as it cools, forming a smooth, clear gel.

In the kitchen, agar agar is prized for its versatility. It’s commonly used in desserts like panna cotta, jellies, and fruit gels, and is also ideal for creating layered terrines and molded confections. In modernist and vegan cooking, it’s often used to make cheese alternatives, stabilize whipped toppings, or even clarify juices. Because it’s heat-stable and doesn’t melt at room temperature, agar agar is perfect for elegant plated desserts, intricate molds, and other presentations requiring precision and structure.