Peach and Bluberry Agar-Agar
- 450 gram (1 lb) ripe peaches/nectarines
- 125 gram (1/2 cup + 2 tablespoon) sugar
- 4 teaspoon agar powder
- 4 cup water
- 1/2 cup fresh/frozen blueberries
- Peach puree: Peel and remove the pits from peaches, and puree the peach in a food processor.
- Peach agar: Whisk peach puree with water, sugar, and agar powder in a pot until well mixed. Bring to a boil over medium heat, stir with the so there is no lump. Continue cooking for another 2 minutes after boiling.
Tips: Give the peach agar a quick taste test, adding more sugar if needed.
- Assemble agar-agar: Scatter blueberries in a 9x5-inch loaf pan and pour about 1 inch of peach agar. Rest for 10-15 minutes until the agar is starting to set, then gently pour the remaining peach agar to fill the pan.
Tips: If the first pour of the agar-agar has set too much, please gently score the surface all over with a fork before pouring the remaining peach agar. This little trick is helpful to prevent your agar-agar from separating into two layers.
- Chill agar-agar: Let the agar-agar cool until fully set. It takes about 2 hours at room temperature, or about 1 hour in the fridge.
Tips: Please don’t cover the pan before the agar-agar cools down completely to avoid any condensation from forming and dripping onto the agar-agar.
- Serving: Gently run a thin blade around the loaf pan to loosen the agar-agar, then cover the pan with a plate and flip. The agar-agar should drop on the plate. Cut into slices to serve.
- Storing: Store any leftover agar-agar in an air-tight container in the fridge for up to 1 week.
Another great recipe by https://vforveggy.com.