Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, two layered cream agar-agar. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
You can follow the instruction in the sachet if there 's any. Prepare another pan, boil the double cream in low heat. This video is about how to make Two Layer Fruit Kanten or fruit jelly.
Two Layered Cream Agar-Agar is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Two Layered Cream Agar-Agar is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have two layered cream agar-agar using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Two Layered Cream Agar-Agar:
- Get 1 powdered agar-agar sachet(7g)
- Prepare 300 ml double cream
- Make ready 120 g sugar
- Take 900 ml water
Agar agar–also known as kanten, Japanese gelatin, vegetable gelatin, Chinese isinglass, China glass, and dai choy goh–is a vegan gelling agent derived from red algae, a type of seaweed. It has many uses but is used. Coffee and Cream Agar Dessert (Thach Ca Phe) In this dessert, there are two layers r.
Instructions to make Two Layered Cream Agar-Agar:
- Prepare a pan and 900ml of water, boil in medium heat. You can follow the instruction in the sachet if there's any.
- Prepare another pan, boil the double cream in low heat.
- Add agar agar sachet powder and 120mg of sugar. You can reduce the amount of sugar or not use at all, but it won't be as tasty. Will be healthier though.
- Keep stirring, if you don't do this often, it will still be alright, it's just the agar will solidify at the bottom of the pan (I like to scrape and snack on them after I finish).
- Turn the double cream stove off after the double cream boils. Keep stirring the agar-agar. With the powder, mixing it is very easy, but with the dried agar version, it will take longer to dissolve.
- Pour the double cream into the agar-agar mixture that has started to boil, keep them on the heat for a few more minutes.
- Pour the mixture into the containers. Keep it cool in room temperature for 2 hours, after that, put in the fridge for a few more hours. You can test whether it has set or not by using the wooden stirrer on the edges.
- After it cools, cut and serve, the cream will make it owns layer. You can enjoy it by itself, with a scoop of ice cream, with custard, or with some truffles (see my other recipe). I wonder if I can make a rainbow version by physics only, maybe next agar-agar time.
As stablilizing agent used in ice cream, popsicle etc. As clarigying agent used in wine, soy sauce, vinegar. ··· Agar-Agar is usually white or tiny yellow, free of smell or having light characteristic smell. Agar, or agar-agar, is a polysaccharide extracted from red algae such as Gracilaria and Gelidium. It is usually a gelatinous substance. Furthermore, agar contains agaropectin; a heterogeneous mixture of smaller molecules.
So that’s going to wrap this up for this exceptional food two layered cream agar-agar recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
