Gelatin and agar agar can be used to make various types of jellies. Jelly is used as a binding agent in dishes such as terrines to bind loose ingredients together. In the modern kitchen, dishes are increasingly being enriched with richly flavoured jellies. Gelatin is extracted from beef bones and is available in powder form or as gelatin leaves. Agar agar is obtained from seaweed and sets at higher temperatures than gelatin, which makes it perfect for use in hot dishes. A jelly based on gelatin will melt in your mouth while jelly based on agar agar has a more solid and grainy mouthfeel.
Equipment required: big enough pan, whisk, tray.
Can be used for: bouillon, coulis, drinks, fruit and vegetable juices.