Discover the texture of seaweed through these delicious recipes.

Pears Mousse

Pears Mousse

Ingredients:

For 6 verrines :

2 or 3 mature pears, 2 egg whites, 20 cl light cream, 12 cl milk, 2g Agar-Agar, 3 tablespoons of brown sugar.

 

Cooking time: 10 minutes
Datasheet

Preparation:

  • Peel the pears, then crush them with fork or blend them in a mixer.
  • Heat milk and cream
  • Dissolve Agar-Agar in the mixture and bring to the boil. Let simmer 30 seconds.
  • Beat the eggs white in firm snow and add sugar.
  • Mix delicately the eggs white in firm snow with pears and mixture of cream and milk.
  • Pour into verrines and leave to chill for a few hours.

Greedy touch : Sprinkle mousse with cinnamon powder

 

Chocolate mousse

Chocolate mousse

Ingredients:

For 4 verrines :

100 g dark chocolate, 2 tablespoons of cocoa, 2 egg whites, 40 g cane sugar, 12cl milk, 20 cl liquid cream, 2 g Agar-Agar.

 

 

Cooking time: 15 minutes
Datasheet

Preparation:

  • Melt the chocolate in water bath.
  • Beat the eggs white in firm snow by squeezing them with sugar at mildway.
  • Mix milk with Agar-Agar and boil 30 seconds.
  • Heat the cream without boiling.
  • Add cocoa and milk chocolate
  • Add the cream and mix.
  • Let cool slightly and then add eggs white in firm snow delicately.
  • Pour into verrines and keep refrigerated.

Caramel custard

Caramel custard

Ingredients:

For 6 ramekins :

50 cl milk, 2 g Agar-Agar, 1 tablespoon sugar, ½ teaspoon vanilla extract.

Caramel : 2 tablespoons sugar, 2 tablespoons water

Cooking time: 15 minutes
Datasheet

Preparation:

  • Prepare caramel in a saucepan
  • Add milk while whisking in the pan
  • Then add sugar and vanilla extract.
  • Add Agar-agar while whisking and bring to a boil.
  • Fill ramekins and store in a refrigerator at least 2 hours.

(For a “Flamby” effect, make caramel again and pour into in the base of ramekins, then add the preparation.)

Strawberry jam

Strawberry jam

Ingredients:

 For 2 jars of jam :

400 g strawberries, 190 g blond sugar, 1 tablespoon water, 2 g Agar-Agar.

 

 

Cooking time: 30 mn
Datasheet

Preparation:

  • Wash and cut strawberries into pieces.
  • Put it on a cauldron with sugar and stir.
  • Add water et let cooking 25 minutes at low heat while stirring regularly.
  • Add Agar-Agar and boil during 2 minutes.
  • Pour preparation into glass jars. Close and turn over the jars.