It’s a vegetable gelling agent for food. Perfect for panna cotta, puddings, aspics and fruit jellies. It’s used to prepare fruit jellies, marmalades (preserves), puddings, bavarian cream and for cake design. Employment: add 1 or 2 g of agar agar powder to thicken 250 ml of liquid, depending on the desired consistency. Pour it directly on warm liquid and cook it for at least 3 minutes. It makes the final dish soft and elastic.