This is a classic Japanese sweet summer treat, featuring soft, smooth, crisp textures and colors of all the seasonal fruit, studded with sparkling cool gems and creamy ice cream. What is not to like!
Like ordinary gelatin, agar is flavorless and becomes gelatinous when it’s dissolved in water, heated, and then cooled. It can be used as a substitute in most recipes. Agar, though, gels more firmly than gelatin, and it sets and melts at a higher temperature–it can even set at room temperature.