Jellies

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Iota Carrageenan is a useful ingredient for home use as a cooking aid: for rich and elastic jellies that can be heated up without melting. Iota gels replace animal gelatin and egg based recipes in custards and other renowned desserts. Iota soft jellies are ideal for preparing jelly cocktails

Iota Carrageenan is a useful ingredient for home use as a cooking aid: for rich and elastic jellies that can be heated up without melting. Iota gels replace animal gelatin and egg based recipes in custards and other renowned desserts. Iota soft jellies are ideal for preparing jelly cocktails

Gellan can replace animal gelatin and allows the preparation of hot jellies that don’t melt at high temperatures; making your terrine a success, vegetable lasagna, leak disks, etc.

Gellan can replace animal gelatin and allows the preparation of hot jellies that don’t melt at high temperatures; making your terrine a success, vegetable lasagna, leak disks, etc.

Using this kit you can make incredibly shaped jellies ! Spaghetti, hearts or stars, transparent glazes and toppings will look great for an entrée, a snack, in a verrine or to decorate your desserts. Explore new sensations using carrageenan (food grade seaweed powder) gels. Prepare innovative and tasty dishes. Match flavours and colours to your taste and surprise your guests with new cooking skills !