Thursday, November 03, 2005

Mango Cream Agar-agar

Made Mango Cream Agar-agar this morning. Recipe is from Leisure Cat. I could not get strawberries this morning, so had to make do with mangoes instead. I should have added a drop of colouring for the top layer to make it look nicer. Alas! I only realised my mistake after it was fully set in the fridge. Haha.. had a hard time arranging the slices of Agar-agar to make it more presentable in my photos. In the end, my nicely set Agar-agar layers went their separate ways because I was so careless in handling them when moving them from plate to plate for the photo session.

Mango Cream Agar-agar

2 mangoes (cut into thin slices)
1 tbsp gelatin
10g agar-agar strips
100g castor sugar
2 tbsp lemon juice (more if desired)
100ml milk
200ml whipping cream


Soften the agar-agar strips by soaking in water, cut into short strips.

Add 1/4 cup of water to gelatin in a bowl. Dissolve by double-boiling in low heat.

Bring 500ml of water to boil. Dissolve the agar-agar strips in the pot of water. Add in the sugar and cook till sugar has dissolved, then stir in the dissolved gelatin. Pour one cup of the agar-agar mixture and set aside for later use.

Add milk and whipping cream to the remainding agar-agar mixture in the pot, stir to mix well. Remove from heat, sift to remove undissolved agar-agar strips. Pour the agar-agar mixture into the mould. Chill in the fridge. Before it is fully set, arrange the mangoes on top (else you get separated layers of Agar-agar at the end).

For the cup of agar-agar mixture that is set aside, stir in the lemon juice. Pour the agar-agar mixture on the mangoes. Chill to set.

Note: For the cup of agar-agar mixture that is set aside, put the vessel in warm water and keep stirring, prevent it from setting before the first layer is ready.

In my opinion, the Agar-agar will be better if slightly more water (maybe in the form of 1 tbsp lemon juice and 1 or 2 tbsp of water) is added to the agar-agar mixture for the top layer.


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