Place in a mixing bowl and gradually incorporate cream B.
Add the agar solution A and stir to combine thoroughly.
Add the to bowl and stir thoroughly until melted and combined.
Transfer to a flexible silicon mold.
(Check) Freeze for at least 2 hours or refrigerate for 6 hours until set.
* Gelatin sheets vary in strength but the weight of them also varies so they are generally interchangeable. The gold strength sheets are usually 2 g each and have a bloom strength between 180–220. Use powder in an equivalent range or scale the amount using a gelatin bloom strength converter. This equation has been proposed by ChefSteps: weight of the known gelatin × square root (known gelatin bloom/unknown gelatin bloom) = weight of unknown gelatin.