Substituting gelatin with agar

Discussion in 'Professional Pastry Chefs' started by jahenna, Jul 8, 2011.

  1. jahenna

    jahenna

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    I am trying to perfect a Black Forest Cake using a more traditional German recipe, all of which seem to call for powdered gelatin in the cream icing.  Being a vegetarian myself, and catering to that crowd, I have reservations about this.  I understand how drastically gelatin changes the consistency of the icing, and agar (a seaweed derivative) seems to have a very similar effect.  Has anyone used agar in place of gelatin before?  Is it identical to gelatin in prep and consistency, or should I tweak the recipe slightly?  Or might anyone have suggestions for a similar icing that uses neither?
     
  2. petemccracken

    petemccracken

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