Jelly made of agar

The agar is washed, poured with water and allowed to swell for 2-3 hours. Then heat to complete dissolution. Add sugar and molasses, bring to a boil, remove the foam. Cool to about 60 ° C, filter through a fine sieve. Essence, cognac or wine, dissolved acid, food paint are added. Cakes, cakes and the like can be poured into the prepared jelly. The pour point of the jelly ranges from 30-50 ° C, depending on the quality of the agar. A large amount of acid degrades the quality of the jelly. Jelly cannot be heated with acid above 60 ° C. Sachar is recommended to be replaced with syrup from compotes and jam, taking into account the sugar content of the syrup.