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Make small Halloween jelly eyeballs with agar agar. Test the juice base, use food-safe moulds and check texture before decorating.

Prepare a layered mango and coconut terrine with agar agar. Includes weights, heating sequence, cooling and small-sample texture checks.

Prepare lemon agar jellies with a weighed formula, dissolving agar before adding juice and checking setting before a larger service.

Compare agar agar and animal gelatin by origin, bite, heating and serving temperature, without relying on a fixed substitution ratio.

Start using agar agar E406 with clear weights, complete dissolution and a small texture test, plus chef Davide Damiano’s demonstration video.