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INGREDIENT : 100% Red Algae (naturally gelatinous powder)
The best choice for making soups, cheese, yogurt, jellies, ice cream and more
AGAR AGAR is different from gelatin
( 1 tsp AGAR AGAR POWDER = 8 tsp gelatin powder. )
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Loaded with fiber. It is excellent source of Calcium, Iron, Folate, Fiber and Maganese. Making it and aid to weight loss.
Texturize your foods while controlling the amount of agar and liquid.
From soft texture to hardness available making complicated shape decoration or use for Molecular Gastronomy.
Agar gives a firmer texture than gelatin with consistency.'Liquid control' is necessary to make a good result. Enjoy this magic!
No bake pumpkin pie
Made by Ligia Derecichei
Vegan Raspberry-White Chocolate Petit Gateau
Made by Susan Bundi
Vegan Key Lime Cheesecake
Made by Katherine Winslow
Grape Fruit Pearls
Made by Chef Studio
Apple Zephyr
Made by Madina Nurkhodjaeva
Vegan Cheese Stuffed Mushrooms
Made by Natalya Fisher
Melt the AGAR AGAR POWDER is a liquid (water of juice). Don’t forget whisking for melting lump before it hits boil.
Once it hits boil, turn the Heat to low let simmer for 3 minutes.
Add sweetener and ingredients (if you want) and stir to mix well, then remove from heat.
To work your gelling, pour mixture into a mold or container and allow it to cool and set in the refrigerator for an hour.
We recommend that you try it several times to reach your perfect ratio matching
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