I have some agar agar powder to make a mixed berry gel using some berry coulee that I made. Lets say I want to make one cup of coulee to turn it to a gel, how much agar agar powder should I use. Keep in mind I don't want to turn it into a gelatin, just a gel so that it will still be liquid but very thick.
So I finally was able to test out making the berry gel using some berry coulis. I used one half cup coulis in a small saucepan and added 1/8 teaspoon Agar Agar powder brought it just up to the boil then put it in a plastic container and put that in an ice bath.
I checked in it a half hour later and it had jelled. I then blitzed it with my hand blender and magic. It's the exact consistency I wanted, thick and fluid but won't lose its shape on the plate. I took this picture ten minutes after I put the gel on.
** Update - Here is what I wanted to do with the berry gel ;-)
Honestly all high quality restaurants have always used xanthan gum for creating gels. It requires no heat to activate, stable with acids and produces a crystal clear end product.
Best of all you simply have to stir in a teaspoon at a time till you have the consistency you desire.