Gelatin, pectin, starch, agar-agar:
❌THEY CAN'T BE REPLACED WITH ONE ANOTHER
Yes, they do perform basically the same function - jelling, but they give a completely different texture and each one needs different boosters ( sugar, dairy products, etc.)
- Gelatin - mousse, panna cotta, jelly
- Pectin - zephyrs, marmalades
- Agar Agar - confit, coulis, and also marmalades
Sometimes we also add pectin in coulis if the fruits/berries don't contain enough