How to use agar-agar correctly: the nuances explained by Liza Hlinska

The word "agar-agar" evokes associations with high confectionery art and complex cooking processes for many people, and some may have never heard of it. But this product can facilitate the preparation of various dishes, and ordinary gelatin loses out in many ways.

Famous Ukrainian pastry chef Liza Hlinska shared the specifics of using and choosing agar-agar on her Instagram page.

It is important to understand that agar must be calculated depending on the recipe; you cannot add it by eye, otherwise either the mass will not thicken or it will look like a "sole".

A few simple rules for working with agar.

1. It does not dissolve in cold water – only when boiled.

2. Agar-agar is many times more effective than gelatin, so you need to use less of it for cooking.

When it comes to making marshmallows, you cannot replace agar-agar with gelatin or pectin.

3. The agar solution will become liquid again when the frozen gel is heated, and will become dense when it is cooled again.

4. The higher the acidity of the liquid, the more agar will have to be added.

According to its effectiveness, agar-agar is divided into 3 grades by color.

• The highest grade is a white powder.
• The first grade is a powder of light yellow to gray color.
• The second grade is a yellow to orange powder.

It is also distinguished by its numerical values:

• 700
• 900
• 1100
• 1200

The expert advises to buy agar in specialized stores for confectioners (online), where you can specify this indicator for sure. You should also always read the composition on the package – there should be nothing but agar.

Classic apple marshmallows with agar-agar by Liza Hlinska

Serves 20-22 pieces

Ingredients:

• applesauce (450 g of apples) - 150 g
• sugar - 100 g
• trimoline - 40 g
• protein - 30 g
• water - 100 ml
• sugar - 250 g
• agar-agar - 8 g

Powder:

• powdered sugar or dextrose - 100 g

Method of preparation:

1. For applesauce: cut the apples into 4 pieces, remove the core.

2. You can bake the apples in the microwave for 15-25 minutes or in the oven for 20-25 minutes at 170°C.

3. Blend the fruit in a blender and rub through a fine sieve. If the applesauce is liquid and very shiny, put it in a frying pan and cook it with constant stirring.

4. Transfer the mass to a bowl, cover with a film "in contact" – so that the film is adjacent to the puree. Leave for at least 5 hours to stabilize the pectin.

5. Put the puree into a food processor, add 1 tsp of sugar. Beat for a few minutes to increase the volume of the mass, after a while add the protein and continue at medium speed.

6. At the same time, pour water into a saucepan, add the agar, and bring to a boil with constant stirring.

7. Add 2 teaspoons of sugar and cook with constant stirring to a temperature of 108-109 degrees – "thin thread".

8. Transfer the mass to a pastry bag with a star nozzle with a diameter of 16-18 mm.

9. Put the marshmallows on parchment and leave for 10-12 hours.

10. Roll the finished dessert in powdered sugar or dextrose.