Agar agar jelly

[gertbysea]

Does anyone have a recipe for either sweet or savoury  agar jellies?

[Thermomixer]

I will check out my files.

[gertbysea]

Thank you all for the replies. I am wanting to make small jellies to go with a main or a desert. Something the size of a twenty cent piece of concentrated flavour.  Let say with a lamb dish with a herb and mint one or with fish a concentrated dill flavour. Maybe an orange and something to accompany a fig desert. In other words like quince paste but with the texture of a jelly just for fun.

[Tenina]

Hhmmmn, you have given me a great idea! Thanks...I have just done a pear and fennel paste, that just would not set by itself (of course) and although delish, I was unsure how to get that sliceable texture...will work on it, but remind me if I scream silence on this one!! (Like all my other promises, hollow!! hahahaha)

[Thermomixer]

Hi Tenina - not sure of exactly what you want, but if it is something like quince paste - then I would get an apple (Granny Smith) a little on the green side, core, peel and all (except stem) and chop and blitz it (Speed 10) add some water and cook on 70 degrees speed 1 for 10 mins, then blitz again and strain (if necessary).  The resultant mush will help set jams, pastes etc.  Quince will do the same - but apple would blend into the fennel/pear without overpowering the flavours.

For a fennel/pear paste - are you chopping the fennel and cooking it before adding the pear?

Making quince paste takes so long, that's the only problem - but the TMX stirs it constantly. 

[Tenina]

Didn't add apple, but good thinking 99. I cooked it all together, sauteed fennel first...it was yum, just wrong texture for cheese platter or whatever.

[cookie1]

Tenina, who gets to eat all the recipes that don't quite "gel"?  You all look so slim.