Jelly
A very simple but super necessary product in pastry making. The gelatine for frosting the fruit that we use on desserts, such as a simple custard and strawberry tart, allows us to preserve fresh fruit for several days, and also makes the dessert more beautiful and appetizing as it makes it nice and shiny.
Very easy and quick to prepare. Only precaution: as always for agar agar we recommend using a precision scale because 1 gram can make a difference and a traditional kitchen scale is not able to weigh just 3 grams well.
Why use agar and not, for example, a starch? because in this way we can use the gelatin several times, just put it in the microwave to dissolve the agar a little.
Method
Weigh the water in a saucepan, add the agar agar.
Blend with an immersion blender to dissolve it well.
Move the saucepan to the stove and over medium-low heat, stirring with a whisk, bring to the boil to activate the agar agar.
When it boils, remove the saucepan and pour the mixture into a jug, cover with cling film and let it gel in the fridge for a few hours. It will become very hard and compact.
Then take the jug again, remove the film, blend with the immersion blender and heat in the microwave to around 40-42˚.
Use at this temperature to glaze fruit using a brush.
