The Japanese name of agar agar is Kanten, which means "cold sky", a name that refers to the neutrality of its flavor and slightly grayish color. Agar agar is the product obtained from the processing of red algae belonging to different genera and is used as a natural gelling agent, thickener and stabilizer in many preparations, especially in vegetarian and vegan cuisine. Excellent substitute for fish jelly.
Gel obtained from plants. Thickener and stabiliser for food products, good alternative of the fish gelatine and flavourless. There are four packets of 1,5g each.
Instructions for Cocoa & Walnuts Pudding
80 g of walnuts kernel
50 g of rice flour
50 g of unsweetened cocoa powder
50 g of raw cane sugar
2 teaspoons of Molino Rossetto agar agar
¼ of vanilla pod
500 ml of soy milk
Blend in a bowl rice flour with raw cane sugar, cocoa and agar agar. Bring to a boil milk with vanilla pod. Remove vanilla pod from soy milk and add the mixture with cocoa and blend. Continue to cook for 5 minutes. Mince walnuts and pour them in 6 pudding moulds or in 6 cups. Fill with cocoa cream and let them rest in the fridge for 2 hours at least. Wait on the puddings to room temperature, after they have been upset on a dish and decorated with orange and banana slices.
Ingredients: gelling agent: agar agar (E406).
About Molino Rossetto
The Mill history starts from the 1760. It's a story of tradition, passion and innovation. Flours, yeasts, mixes and grains...simple ingredients that make your recipes unique! Our passions...A tasty fragrant bread, the sweetness of a cake made with love, the tastiest pizza, cereals and biscuits for rich breakfast.
Made in Italy