BOOK - Agar-Agar

Discovered in the 17th century in Japan, agar-agar is an algae with gelling properties: this small white powder swells on contact with water and allows you to quickly prepare dishes with satiating properties with a caloric intake close to 0. This book brings together nearly 35 recipes broken down as follows: • Flans: Bavarian carrots, flan with tea and chai spices ... • Creams: salty and sweet verrines, white chocolate cream, etc. • Mousses and ice creams: airy chocolate mousse, light mousseline ... • Jellies: lemon freshness with sheep's milk yogurt, tomato tofu'zarella ... • Terrines: avocado terrine, seaweed sauce ... • Cakes: cheese cake with herbs, sweet potato-vanilla fondant ... • Jams and sweets: fruit jellies, apricot jam ... This book is a new edition of Agar-agar, the Japanese slimming secret with: - A new cover design. - A new creation for the interior model. - Recipes enriched and updated by the author.