Substitute for gelatin

[Sol Damiani]

Hey there Jawairia!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I’ll bring @sussan_scoolinaryteam to this thread so she can help us out with your question. Please specify which recipe (or recipes) you want to do to respond accurerately.

This is a Community that values your participation a lot: that’s why we created “Masters Game”

• Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score Scoolipoints! Right now we have our #ChristmasMenu Challenge going on.

• You’ll see everything you need to know about how to win Scoolipoints here.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!

[Sussan ScoolinaryTeam]

Hi Jawairia Asghar.

Yes, agar agar can be substituted for gelatin in desserts, but there are some important differences:

Origin:

▪️Agar agar is plant-based (extracted from seaweed).

▪️Gelatin is animal-based (derived from collagen).

Texture:

▪️Agar agar provides a firmer, more brittle texture.

▪️Gelatin gives a softer, more elastic texture.

Activation process:

▪️Agar agar needs to be boiled to activate.

▪️Gelatin only needs to be hydrated in cold liquid and then gently heated.

Stability:

▪️Agar agar is more stable at room temperature and remains firm even in warmer conditions.

▪️Gelatin may melt at warm temperatures.

If you decide to make the substitution, use approximately 1 gram of agar agar for every 3 grams of gelatin, but adjust based on the desired firmness. Be sure to boil the agar agar if you use it.

As a recommendation, you could do a small test to check if the substitution achieves the texture or result you’re aiming for.

Best regards.