Agar-agar

A powerful plant polysaccharide extracted from red algae. It is the structural binder of molecular gastronomy. Unlike gelatin, it must absolutely be brought to a rolling boil (> 85°C) to activate, and it sets very quickly at room temperature (around 40°C). It forms an extremely brittle and firm gel, not melting in the mouth. Its heat resistance (it only remelts at 85°C) allows for the creation of hot jelly cubes in soups or the realization of smooth "fluid gels" after cold blending.