[Sca-cooks] Almond Jello

[AEllin Olafs dotter]

It's a pretty standard product in Japanese markets, where it is also 
called kanten. It comes either granulated or, more traditionally 
Japanese, in bars. It's also available in many natural foods markets, as 
many vegetarians use it.

I've never used it myself, but I understand it takes longer to set up, 
but then stays set at room temperature, when animal gelatin starts 
getting soft.  I've heard of people using it for that property, when 
they gelled things for buffets.

AEllin

a5foil wrote:

>>If memory serves, we used the Asian style
>>almond gel, which is based on agar-agar, a seaweed product and not an
>>animal product at all.  And yummy.
>>
>>Selene C.
>>    
>>
>
>This sounds interesting -- where does one get it, and how does it compare to
>regular gelatin? I am in the process of converting all my recipes to
>non-allergenic stuff, and have been completely stumped by jello.
>
>Cynara
>
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