Gluten-free gelatine Molino Rossetto, (4x1,5g) 6g

Ingredients:

Agar agar is a product derived from seaweed and is used as a gelling agent instead of the common  food gelatine.

Preparation: One sachet of agar agar (1.5 g) is used to thicken 250 ml (250 g) of liquid. The powder is mixed directly with the hot liquid, cooked for at least 3 minutes, poured into the moulds and left to cool. Agar agar thickens when cold, so do not allow the liquid to cool too quickly (e.g. by adding an ingredient that has just been taken out of the fridge) as it may form lumps. If it doesn't firm up immediately, don't worry, it is normal for the mixture to remain liquid as long as it remains on the heat or is very hot. If it has formed lumps or remains liquid, or even though it has become cold, it does not begin to gel, simply put it back on the heat and, in the first case, stir better, in the second case add more agar.

After opening the package store in a cool, dry place.