Easy Passionfruit Mousse, made with agar |
Agar Basics
If you're American, chances are that your introduction to agar-agar was in high school biology class, where it's often used as a growing culture in petri dishes. Personally, I prefer agar-agar in dessert dishes. Agar-agar is a versatile, neutral-tasting seaweed. A kinder, less processed thickening agent than gelatin [which is made from cows' hooves], agar is commonly used in Asian desserts. The name comes from the Malay word "agar," which means "jelly." In Japan, agar is known as "kanten."
How tos:
You need to dissolve agar in hot or boiling liquid for at least 1-2 minutes to unleash its poweful gelling properties. I like to let agar flakes sit in the liquid [usually fruit juice or soy milk] at room temperature for about 10 minutes before bringing the liquid to a boil to ensure everything is thoroughly mixed.
- You can substitute powdered agar for equal amounts of gelatin.
- If you're using agar flakes, you'll need to up the quantity 3:1, for example, 3 teaspoons [1 T] agar flakes = 1 tsp agar powder.
- Generally speaking, for a "jello-like" texture, you'll need about 2 teaspoons of powder or 2 T flakes added to about 2 cups of liquid. Use less for mousses, more for "jigglers."
- With highly acidic fruits like strawberries, you'll need to add more agar.
- Certain fresh fruits, including pineapple, kiwi, mango and peaches, actually disable agar's gelling properties. You can still use these fruits--you just need to cook them first
Saving money on agar-agar
Buying agar powder or flakes in a health food store is agar-vatingly expensive--usually about $6 for about 6 tablespoons. To save money, I buy large packets of whole agar in an Asian grocery, and then pulse it into flakes in the food processor or in a VitaMix if you are lucky enough to have one. The result? A few years' supply for only about $1.40.
Recipe :: Easy Passionfruit MousseIf you're an agar newbie or are simply craving a light dessert, try this simple recipe. I enjoy this mousse for breakfast, or as a refreshing dessert after a spicy Indian or Carribean meal.14 oz passionfruit pulp [I use Goya brand]
1 12 oz aspectic box of silken firm tofu [Do not use refrigerated tofu--it will create a grainy mousse]
3/4 cup sugar
1 T agar-agar flakes
Strawberries or raspberries and/or soy whipped topping for garnish
Makes 6-8 servings
Pour sugar and fruit pulp into a saucepan. Sprinkle in agar-agar, mix and let sit for 10 minutes. Meanwhile, open the box of tofu and pour it into the food processor.
Slowly bring the fruit-agar mixture to a boil, stirring every now and again. Boil gently for about 1 minute, then remove it from the heat and let it sit for another minute.
Carefully pour the hot mixture into the food processor with the tofu. Blend well [Again, be careful of the hot liquid!], until the mixture is absolutely smooth, scraping down the sides as needed. This takes about 3-5 minutes. Pour into prepared dishes or glasses and chill until firm and cool--about an hour. Top with desired garnishes and serve.
4 comments:
Passionfruit is one of my favorite fruits. It was always my favorite bubble tea flavor, and I love the fresh fruit. I didn't realize they sold the pulp in a can.
Thanks for the agar tips. I like the tip about soaking it before boiling. I think that would help my agar recipes a lot.
We've been getting into carrageenan lately (oh, how silly that sounds). It's all quite intimidating until you just start using it - though I do find the trial and error with fruits a little frustrating. I also like how Dreena Burton uses a little agar in one of her gluten free cakes. It doesn't make it "jellyish" - just seems to hold it together that little bit more firmly.
mmmmm, that sounds nice. I just made a banana mousse with agar agar. I'll post the recipe on my blog this week end!
I was wondering whether you think this would work as a cake filling? It's my sisters birthday soon and she wants a chocolate cake with passion fruit filling and I want to give her just that :)
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