Agar-agar’s gelifying properties are activated when the solution is heated to a temperature of 194°F. The gelification process itself is then triggered when the solution cools down to temperatures ranging between 90°F and 110°F. The gel produced will be reversible, so it can be re-melted and re-shaped.

To create cannelloni, the solution containing agar-agar should be brought to a boil, then evenly spread on a smooth surface and allowed to cool down and congeal. The thin sheet of gel thus formed can be rolled up and even stuffed.



Prepare approximately ¾ cup of a solution to be transformed into a cannelloni. The acidity of the ingredients used will not impact the gelification process. However, the addition of sugar will strengthen the gel.

Warning : Denser, thicker solutions such as honey-based or syrup-based solutions can be diluted in order to ensure that
they contain enough water to hydrate the agar-agar.


Store gel sheets in a closed container in the fridge for several days if needed.

To serve hot, warm up gel sheets by submerging them in hot water. Then place warm filling onto the warm gel sheet and
create the cannelloni.


An overly thick gel sheet or a gel sheet that was formed using too much agar-agar will tend to break when folded.
Should this happen, re-heat the gelified preparation while diluting it, and repeat the previous steps.

An overly thin gel sheet or a gel sheet that was formed using too little agar-agar will not hold its shape when manipulated.
Should this happen, re-heat the gelified preparation while incorporating more agar-agar, and repeat the previous steps.