Agar Agar Experiments

#1

Artificial pear (Texture and taste almost identical)

4 Teaspoons Agar Agar
2 Cups water
2 Tablespoons Erythritol
6 Drops of Stevia
1 Cap full of Banana extract (I used Watkins)
3 Tablespoons unsweetened Coconut
2 Tablespoons HWC

All ingredients into a saucepan and stir while boiling for 2 minutes. Pour into dish, refrigerate overnight. Enjoy! The Erythritol mixed with Agar Agar will form tiny grit crystals giving the texture and firmness of a pear, and sorry Watkins, but you banana flavoring tastes nothing like Banana, but does taste like pear!

#2

Faux Pear

fauxpear
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(Lee Jones) #3

Looks interesting. What size portion does that produce? You any idea of the macros?

(VLC.MD) #4

Carve it into a mini-pear shape ? :+1:

#5

This is my favorite type of wagashi (no mochi, red beans in sight)!!!

Looks like it makes about 2cups worth, so about a 500g puck.

Agar Agar is basically just fibre, so eat it all.

(Carol E. ) #6

That’s funny.

Very cool idea :sunglasses:

#7

Wow this is fascinating. I wonder if a faux quince paste (membrillo) could be made this way… brain gears are spinning…

#8

4 carbs for the whole dish.

#9

It was delic between 2 chunks of cheddar!

#10

Totally over the moon with this one. Feel and taste like rice pudding!

Take 1/3 of above set mixture for faux pear. Cube it up and add it to blender with 1/2 cup unsweetened almond milk, and 1/2 teaspoon vanilla extract. Blitz until combined. Less than 2 carbs per 8 ounce glass!

fauxricepudding
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