FAQs

How to use Carrageenan to make Mint jelly, sauce and foam?

500 mL water

mint (dried or fresh leaves)
1 grain sea salt

0.5 t sugar

0.5 g konjac powder (0.1%)

1 g carrageenan (0.2%)

Prepare a herbal tea or infusion of herbs. Add sugar and grain of salt. Infuse for 10-15 minutes. Add konjac and carrageenan. Bring to boil. Mix and keep on boil a couple of minutes. Strain into ramekins or bowls. Jelly can be used as it is. To make sauce (fluid gel), blitz the gel in a blender after cutting into smaller pieces.
Variation: Adding a pinch of xanthan to the gel with a glass of water helps whisk the jelly into a foamy solution.