Preferably use with Vegansea

Characteristics

Our Vegansea AGAR-AGAR is a gelling agent used in the production of Jellies having a short and brittle texture. These Jellies remain stable at temperature above 50°C and can be sugar sanded or chocolate coated.
Some advantages of our Vegansea AGAR-AGAR :
• It is 100% organic.
• The extraction processus is organic certified.
• It is 100% vegetal.
• It does not contain animal gelatine.

Ingredients

For 2 small verrines
Liquid soy cream : 5 cl
Soy milk : 25 cl
Teaspoons bitter chocolate powder : 2 (or 30g milk chocolate)
Teaspoon of matcha tea : 1
Tablespoons of sugar : 2
Teaspoon agar-agar : 1/2

Procedures

In a small saucepan, mix half of the milk with one tablespoon sugar and half the Agar Agar.
Heat and stop at the first boiling.
Add the chocolate and mix well.
Pour into your verrines and let cool before putting in the fridge, all for about 1 hour.
Proceed in exactly the same way for matcha preparation.
Wait a few minutes for it to cool, then pour over the chocolate phase and cool for another hour.

Disclaimer

The utilisation rules of this product in the food applications can vary from one country to another, it is advisable to verify the regulations of the country where the final product is to be consumed. This information can in no way be considered as a recommendation to use any product in violation of any patent rights.