Replacing gelatine with agar agar in desserts isn’t as difficult as you’d think. I’m making heart shaped vegan chocolate mousse cakes with layers of raspberry gelée and using agar to set both the mousse and the gelée. Buy the Living Jin Agar I use here: https://www.amazon.com/gp/mpc/AL2774KSS4HEO Make sure to use the discount code 10ChefStudio to get 10% off! Some other recipes on the channel where I've used Living Jin Agar in the past. Cranberry Fluid Gel: https://www.youtube.com/watch?v=9c93K1URdkU Flexible Pumpkin Pie: https://www.youtube.com/watch?v=KS8y1Z3RjPs&t=12s 3 Ways to Use Agar Agar: https://www.youtube.com/watch?v=tczNwJMnG6M&t=52s Heart Shaped Silicone Molds: https://amzn.to/2GT3ikz Recipe for Plant Based Valentine's Day Chocolate Mousse Hearts: Raspberry Gelée: 300 g raspberries 2 tbsp sugar 2 g agar agar powder Method: In a pot, combine raspberries, sugar and agar powder. Cook over medium heat until raspberries break down and mixture begins to boil. Allow the gelée to boil for a minimum of 1-2 minutes. This is an important step as agar needs to be boiled thoroughly in order to set properly. Pour the gelée into an unlined pan or cake tin, jiggle the pan slightly to ensure the gelée is distributed evenly and cool in the refrigerator until set. Once set, use a small circular cutter to cut out rounds of gelée. Place the rounds on a parchment lined baking sheet and return to the fridge. Plant Based Aquafaba Chocolate Mousse: 200 g chopped dark chocolate 500 g coconut cream 2 g agar agar powder 100 ml aquafaba (canned chickpea water) 4 tbsp sugar Method: Chop chocolate and set aside in a heat proof bowl. In a pot over medium heat combine the coconut cream and agar agar powder. Bring to a rolling boil for 1-2 minutes then pour over the chopped chocolate. Whisk until well combined and all of the chocolate has melted and been incorporated. Set aside until it reaches room temperature. Once the chocolate and coconut mixture has reached room temperature, whip in a stand mixer for 5 minutes to give it a lighter and fluffier texture. Set aside while you make your aquafaba meringue. In the bowl of a stand mixer, whip 100 ml of the chickpea water from a can of chickpeas, also called aquafaba until it reaches soft peaks. Aquafaba takes longer than egg whites to form fluffy meringue like soft peaks so let your mixer go for about 10 minutes. Once soft peaks have formed, add in 4 tbsp of sugar while continuing to whip. After you've added in your sugar, fold the meringue into the chocolate mixture in three additions then transfer to a piping bag. In heart shaped silicone molds pipe the mousse 1/3 of the way up each heart then place a round of the raspberry gelée on top of the mousse. Cover this with ... https://www.youtube.com/watch?v=6dhn6Ylnwug

Today I'm making a simple recipe for wild ramp pesto using the ramps I foraged the other day. Since the ramps have a really lovely herby (is that even a word?) spring onion like taste there isn't any need to add in any other herbs or garlic. You could of course if you wanted but ramps are only around for such a limited time I like to use them in ways where I really get the full flavour of the ramp. For this recipe all you need is about 2 cups of blanched ramp leaves, 100 g parmesan grated, 100 g pine nuts and 200 ml olive oil. And of course salt and pepper to taste. You can serve this ramp pesto on pastas, flatbreads and anything else you'd normally use pesto for. Store in the fridge for up to a week. Ramp bulbs recipe: https://www.youtube.com/watch?v=i3GVaEdkRaE Feel free to connect with me on instagram and twitter @kaccreative Thanks as always for all of your support guys, I can't believe how much this channel has grown over the past few months it's really been incredible and I can't wait to keep bringing you awesome video content. Seriously, thank you. ... https://www.youtube.com/watch?v=phRTotu9d78