In a bid to use some leftover wholemeal shortcrust and a few oranges, I set about making a tart. My vision was a wholesome, non-sweet crust filled with a sweet cashew cream, topped with orange segments set in an orange juice-agar agar jelly.
The crust was passable, though I'll try something different next time. The cashew cream was great and I'll share it with you in a future post. I even managed to segment the oranges rather nicely, thanks to this video tute. My undoing proved to be the orange juice-agar agar jelly. I used this recipe from the Vegetarian/Vegan Society of Queensland website. The agar agar gelled very effectively as I stirred it into the water over heat, then turned to hideous jellified strings when I added it to the orange juice. The remaining liquid juice didn't ever set, ultimately leeching into the crust and making for one soggy tart.
Can you offer me any agar agar advice? I wonder if the orange juice should have also been hot or warm as I stirred in the agar agar-water mixture. What have you made (succesfully or unsuccesfully) using agar agar?