Kappa Carrageenan is a natural vegetable gelling agent, derived mainly from cultivated red seaweed, previously dried, washed, crushed and reduced to powder.
Generally use 2g of Kappa Carrageenan for 200 to 500 ml of final preparation, depending on the desired texture. The higher the concentration of Kappa Carrageenan, the firmer your jelly will be.
- Disperse the Kappa Carrageenan in the jelly mixture and blend.
- Bring to a boil for 1 minute while stirring.
- Let the mixture stand (in a cool place or at room temperature) until it sets into a jelly (around 40°C).
Kappa carrageenan can replace animal gelatin in many recipes such as jellies, terrines, mousses, whipped cream, panna cotta, creams, bavarois/entremets, etc.
Texture: Crumbly and rigid
Appearance: A little opaque, clear with sugar