Introduction
Gelatine is an unacceptable product to
vegetarians as it is a by-product of the
slaughterhouse industry, being made of
protein derived from animal bones, cartilage, tendons and other tissues such as pig skin. Isinglass, used in fining some alcoholic drinks, is a type of gelatine from the air bladders of certain kinds of fish. Aspic is also unsuitable, as it is made from clarified meat, fish or
vegetable stocks and gelatine.

However, there are various alternatives
available, which do not contain any animal products whatsoever. These include agar-agar, carrageen and a proprietary
product called Gelozone.

Agar [Agar-Agar (E406)]
Probably best known to many as the culture growing medium used in petri dishes in school science laboratories! Also known by its Japanese name Kanten, agar-agar is derived from the gelidium species of
red sea vegetables.

For culinary purposes, it is available in
different forms: bars, flaked or powdered, although in this country you are most likely to find it flaked or powdered only. Natural agar- agar is unflavoured producing a firm, clear jelly and is rich in iodine and trace minerals and has mildly laxative properties.

The flakes are produced by a traditional method of cooking and pressing the sea
vegetables and then naturally freeze-drying the residue to form bars which are then flaked for easier packing and transport. They are preferable to powdered agar-agar which, although cheaper, may be chemically processed using sulphuric acid to dissolve the starches, and inorganic bleaches to neutralise the colour and flavour.

Agar-agar has stronger setting properties and, unlike gelatine which requires
refrigeration to set, it will set at room
temperature after about an hour - although it is advisable to store dishes gelled with agar- agar in the fridge as it is a high protein food.

The gelling ability of agar-agar is affected by the acidity or alkalinity of the ingredients it is mixed with, also by factors such as the
season of the seaweed harvest! More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar-agar. Some ingredients will not set with it at all such as: kiwi fruit (too acidic), pineapple, fresh figs, paw paw /papaya, mango and
peaches, which contain enzymes which break down the gelling ability (although cooked fruit seems to lose this effect),
chocolate and spinach.

Flaked and powdered agar-agar need to be used in different proportions, unfortunately many recipes do not specify which is being called for, but here are a few guidelines:
Powdered agar-agar can be substituted for the same quantity of powdered gelatine
in a recipe.
For every teaspoon of agar-agar powder, you should substitute a tablespoon of
agar-agar flakes.

 For a firm jelly you require approximately 2 teaspoons of powder or 2 tablespoons of flakes per 1 pint / 600ml of liquid.

Agar-agar should be soaked in the liquid first for 10-15 minutes, then gently brought to the boil and simmered while stirring until it
dissolves completely, this will take about 5 minutes for powder and 10-15 minutes for flakes. Unlike gelatine, agar-agar can be boiled and can even be re-melted if
necessary. If you are unsure as to the
setting ability of your gel, test a small amount on a cold saucer - it should set in 20-30 seconds, if not you may need more agar agar, if too firm - add some more liquid.

Carrageen (or Carragheen)
Also known as Irish Moss, this dense, reddish purple seaweed grows in the temperate North Atlantic coastal waters around the West of Ireland, France and off North America's coastline. It is harvested and sun-dried which bleaches it to a yellowish brown colour. Rich in iodine and vitamin A, it produces a softer gel than agar-agar.

Carrageen requires thorough rinsing before use. It needs to be soaked and then well cooked with the liquid to be set and does not dissolve completely.

Carrageenan (E407) is a
by-product of carrageen and is used extensively as an emulsifying, thickening and gelling additive in ice creams, jellies, biscuits, milk shakes and frozen desserts, even in some cosmetics and medicines!

Information

Agar-agar is high in fibre
and has a zero sugar and
cholesterol content.
Also being very low in
calories.

Containing vitamins E and K
and trace amounts of
calcium, iron and sodium.

Use in the same way as you would use
ordinary gelatine.

Add 2-3 tsp of agar-agar to

1lb. [445g] of any suitable fruit
dried or fresh.

[see information overleaf as to which
fruits are more
suitable]

Mix agar-agar with a little water and add to fruit either before or immediately
after  stewing,

Stir well.

This will set soft or firm quickly, depending on how much agar-agar is used.

Can also be used in savoury dishes.

Fruit Jelly

SERVES 10
  
Ingredients

1 1/2 tablespoons agar-agar (powder or flakes)
1/2 cup hot water
2 cups fruit juice
1-3 cup of diced fruit (drained, with the juice contributing to the 2 cups being used)

Directions

1 Put the cubed fruit into some small moulds. 
2 Alternatively, one large jelly can be made.
3 Put the agar agar into a pan with the hot water, bring to the boil & simmer rapidly for 3 minutes, stirring constantly.
4 Pour the agar agar into the fruit juice & mix. Pour over the cubed fruit in the moulds & refrigeratee until set.