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Agar-agar is a transparent mucilaginous substance. It is obtained from certain species of red algae of the genus Gelidium.

Agar is available as a powder, flake, rod, or strand.

In order to use it properly, it is melted in boiling water and as it cools, a jelly will be formed.
It can therefore be used for making jellies, jams, creams, mousses, sorbets, ice cream, puddings, terrines and confectionery. Agar-agar has a gelling power 8 to 10 times greater than gelatin, so it can cleverly replace it, but be careful to reduce the quantity. In vegetarians, agar-agar replaces gelatin, which is of animal origin.