It is a vegetable gelling agent for food. Perfect for panna cotta, puddings, aspics and fruit jellies. It is used to prepare fruit jellies, marmalades (preserves), puddings, bavarian cream and for cake designing. Employment: add 1 or 2 g agar agar powder to thicken 250 ml of liquid, depending on the desired consistency. Pour it directly on warm liquid and cook it for atleast 3 minutes. It renders the final dish soft and elastic.