Pastry chefs indicate that there is no direct substitute for gelatine in vegetarian cooking due to its distinct texture. Richard Phillips, head of pastry at Timberyard in Edinburgh, stated that while numerous plant-based gelling agents exist, the outcome will not be identical to using gelatine.
Philip Khoury, author of Beyond Baking, noted that plant-based alternatives require different temperatures for use. He often creates recipes that do not rely on gelling agents. Khoury also mentioned using cornflour for thick, pipeable creams, manipulating it to achieve various textures.
Different plant-based agents are suitable for specific applications. Phillips suggested reversible pectin for glazes and kuzu root starch for thickening sauces, while Khoury prefers agar for jellies. However, Harold McGee's On Food and Cooking explains that agar gels are more opaque and crumbly than gelatine, and melt at a higher temperature of 85C, affecting the melt-in-the-mouth texture.
Reece Kallah, head pastry chef at Mount St Restaurant in London, uses agar in fruit puree gels, typically at 0.5% by weight of liquid, mixed with sugar before whisking into boiling liquid. Despite this, Kallah still prefers gelatine for its softer, more delicate texture.
Khoury cautioned that attempting a direct swap of gelatine for another ingredient is unlikely to succeed, advising instead to follow recipes specifically designed without gelatine.