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Agar-agar is a 100% vegetal substitute for gelatin. It can be used to make jellies, puddings, custards and even mousses using a culinary whipper.
If you want to replace gelatin with agar-agar, keep in mind that agar-agar is much more powerful than gelatin and therefore, proportions need to be adjusted. To replace 12 gr (4 sachets) of gelatin, 4 gr of agar-agar is recommended.
To make an agar-agar preparation with a creamy texture, dissolve 2 gr of agar-agar per 500 ml (2 cups) of liquid. For a firm jelly, dissolve 4 gr of agar-agar per 500 ml (2 cups). There must be some water in the preparation: honey, for example, (100% sugar) would not work without adding water and then needs to be diluted. However, a strawberry puree would. Bring the Agar-agar preparation to a boil (Agar-agar becomes active around 80 ºC). Set to cool so that the mixture will harden and thicken.