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Agar-agar may well be a newcomer to our kitchens, but it has been used by the Japanese since the 17th century for its setting properties and nutritional value—zero calories and very rich in minerals. This plant-based and vegetarian alternative to traditional gelatine comes from red seaweed. It offers the same setting quality, but has a slightly different texture. It is firmer and crispier, making it an interesting option for mousses, Bavarois or cream desserts.
