Agar-Agar is a natural, tasteless thickener made from seaweed. It is purely plant-based and is suitable as a gelatine substitute for vegetarian and vegan cooking.
In order for Agar-Agar to be thickening after it cools down, it has to be cooked for 2 minutes with for example fruits, vegetables, in bouillon or milk. This powder cannot be used for food that is prepared cold!
Have fun preparing our exciting recipes with Agar-Agar!
Lemon-buttermilk mousse
Ingredients for 4 portions:
1 lemon organic
250 ml buttermilk
200 ml cream 25 % fat content
50 g powdered sugar
8 g Agar-Agar
9 g stabilizer for whipping cream
Preparation time: 15 minutes
Wash the lemon and zest the peel, put aside. Squeeze the lemon and stir the juice with the powdered sugar, 2/3 of the buttermilk and half of the lemon peel until smooth. Whip the cold cream with the stabilizer in a separate bowl.
Mix the rest of the buttermilk with the Agar-Agar and cook for 1 to 2 minutes. Let cool slightly, then stir vigorously with a whisk to get a buttermilk-lemon mass. Subsequently fold in the stiffly whipped cream.
Distribute the mousse into 4 small bowls and decorate with the lemon zest and/or with mint leaves or fill a large bowl and scoop out portions with a spoon before serving and serve with, for example, a fruit sauce.
Cool the mousse for a few hours before serving.
Muesli coated Yoghurt terrine
Ingredients for 4 portions:
400 g natural yoghurt or Fruit yogurt
½ tsp. vanilla sugar
100 ml water
360 g cream
1 tsp. Agar-Agar
500 g Swiss-Bio-Mix Muesli
Preparation time: 30 minutes
Mix water, cream and Agar-Agar in a pot and bring to a boil under constant stirring. Take off the stove and let cool slightly. Tip: Do not let the mass cool too much since it starts to thicken at 30 to 40 ºC. Mix the yoghurt with the vanilla sugar (Info: Add 4 tbsp. of sugar when using natural yoghurt), fold into the cream. Pour into a cold rinsed form, cover and let cool for approximately 2 hours. If necessary, place the form into hot water for a brief period, turn the terrine out onto a plate, turn in Muesli and make a uniform coating, cut into slices. Arrange the terrine on plates and garnish with your favorite fruit sauce.
Strawberry-quark torte
Ingredients for the sponge cake:
2 eggs
65 g acacia honey
1 pinch salt
50 g spelt flour
30 g corn flour
½ pkg. baking powder
Ingredients for the topping:
500 g strawberries
½ tsp. Agar-Agar
250 ml whipping cream
4 tbsp. maple syrup
300 g quark (low fat)
75 g acacia honey
Preparation time: Approximately 30 minutes, rest time: approximately 3 hours
Mix the spelt flour, corn flour and backing powder. Separate the eggs and whip the egg whites with a pinch of salt until very stiff. Whip the egg yolks with 2 tsp. water and honey until foamy. Fold the flour mixture into the egg yolk créme. Fold in the beaten egg whites. Cover the base of a spring from with baking parchment and pour in the dough. Bake in a pre-heated oven at 180 ºC for 10 to 15 minutes. Let cool. Wash and clean the strawberries. Puree half of the strawberries with 40 g of honey. Put into a pot and briefly bring to a boil. Stir in the Agar-Agar, bring to a boil and let cook for 2 to 3 minutes. Cut the rest of the strawberries in half. Mix the quark with the rest of the honey and maple syrup. Fold in the strawberry puree. Whip the cream until stiff and fold it into the mixture. Mix in the strawberry pieces. Place a cake ring around the sponge cake bottom. Distribute the strawberry-quark-créme on the bottom layer. Place in a cold place for 3 hours and then remove the cake ring.
