Question About Agar Agar

Hello, i was wondering if i can use Agar Agar into a Mousse Recipe?

I would like to create a Coffee Mousse, and i was thinking of doing a

Coffè + gelatin

Pate a bombe

Slightly Whipped Cream.

Then proceed as a normal mousse,but i don't know, how to use Agar Agar, should i dissolve it into the hot Coffee ? Or how?

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tshewman

It would/could be more of a fluid gel. You could disolve the agar into the coffee while blending/whisking over heat, then chill, blend and seive. So, it would hae a slightly thicker texture (though you could play with amounts) than a traditional mousse but it would be fairly close. IMHO.

Richard_175350

Have you any idea how much agar agar ratio per ml of coffee? Thanks!

tshewman

would be about 1g agar per 100g coffee (range with be about .9-1.4). This should give you a thickness of a puree with a fair bit of control. You could also use a siphon if available (just add the fluid gel to the siphon) and also include xanthan, or gelatin for stability. If not available, the Agar will hopefully give you what you want. See http://www.chefsteps.com/activities/beet-fluid-gel for a great example. In the future, you may also try the Gellan they use in the recipe. Compare it to agar. The agar is good, but the gellan brings a different mouthfeel.

Richard_175350

Thanks a lot , have you heard about Kuzu / Kudzu ? On Internet seems to be smooth in the mouth and less "jelly" then Agar.. it should be like AGar tho, dissolving it into cold liquid then simmer it a bit till translucent..