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Re: Kosher rolled fondat

Name: Gerard
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I think agar is from Japan or the Philippines, you'll have to test it to find out. Someone gave me some carrageen seaweed today, its also called Irish Moss. Just a little handfull poached in any liquid makes a very rubbery jello texture. I think anything that will impart a slight elasticity effect to the fondant will work. A freind was trying to make old fashioned Blanc Mange last night, she poached the seaweed in the milk and it set up so firm and rubbery she couldn't get the spoon out. She used a handfull in a pint of milk.