Easy Italian food

 

 

Brought to you by La cucina di Lele

 

Orange jelly

serve time easy
14 pieces 5 min Easy

Ingredients:

  • 1 Dl. of Orange juice
  • Sugar to taste
  • 2 gr. of Agar agar

Method:

  • Bring to the boil the orange juice.
  • Add sugar to taste.
  • Add the agar agar and boil for another 15-20 seconds.
  • Pour the juice into the moulds (the shape you like) and let it cool.

Agar or agar agar is a gelatinous substance derived from red algae. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Asia and also in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii. Agar (agar agar) can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and other desserts, as a clarifying agent in brewing, and for paper sizing fabrics. Chemically, agar is a polymer made up of subunits of the sugar galactose. Agar polysaccharides serve as the primary structural support for the algae's cell walls.

Agar-Agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings and custards. For making jelly, it is boiled in water until the solids dissolve. One then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake.


 

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