Agar (also called agar agar) is commonly used for gels, and in desserts and pie fillings. It’s a common replacement for gelatin in the plant-based kitchen, as it has similar properties and resiliency in thickening. However, while gelatin works once dissolved in a liquid, agar must be brought to a boil in order to activate its setting power.
Agar is colorless, odorless, and flavorless, making it an ideal base for many culinary applications. To activate, dissolve agar flakes or powder in your liquid of choice and bring to a boil. Then allow to cool and set. Like gelatin, agar will break down if exposed to certain raw fruit enzymes, especially papaya, kiwi, and pineapple. Acids also diminish the gelatinous power of agar.
Thickening power: Use 3 tablespoons agar flakes, or 2 teaspoons of agar powder, per 2 cups of liquid.
Bring the almond milk to a boil and add the agar agar and salt. Mix well until all the agar is dissolved. Add the mixture into the egg mold and place in the fridge to cool down and harden.