I have to admit, after the success of my tomato aspic, I got a little cocky. And so it was with a definite air of smugness that I used my last precious drops of green grape juice to concoct the perfect end-of-summer dessert. This time, though, as promised, I experimented with agar agar instead of gelatin as the thickening agent. It's derived from seaweed, and comes in brittle, translucent flakes or a powder. I've often seen it touted as being equally effective in recipes for panna cotta, custard, etc. and, though I'm a firm believer in the beneficial nutrition from animal gelatin, I was excited to give it a whirl. Perhaps this enthusiasm was what allowed me to turn a blind nostril, if you will, to the decidedly marine overtones emanating from the package. I assumed (prayed?) it would vanish in the mix.
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