先日作った無花果のコンポート。コンポートを作った際のシロップにアガーパウダーを加え、無花果を丸ごと入れたゼりーにしました。
下層→ジャスミンの香りの甘じょっぱいココナツミルク
上層→コンポートを作る際、シナモン、クローブ、マナオを加えてあるのでエスニックな香りが漂うお味。無花果の自然な甘みを生かしたコンポートだったので無花果はそのままに、シロップにはちょっぴり甘みをプラスして固めました。 
タイ菓子にも使用するアガー。カラギーナンと呼ばれる海藻の抽出物から作られており、寒天同様カロリーゼロ！なのでとってもヘルシ～。
無味無臭なので素材の風味を生かせ、扱いも簡単な凝固剤！
透明度が高く光沢が美しく出るのもアガーの特徴。
独特の弾力感のあるプルツルとした食感が私は大～好き♪。
タイを訪れた際、いつも何袋かまとめ買いして帰ります。
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