I am sorry. I did not see your comment until now.
Yes it does definitely work for me.
I tend use Agar-agar if I am preparing something for vegetarian friends since it is an entirely natural veg product made from seaweed.
It's advantages, as you know, is that you can work with it in liquids which have previously boiled, and it gels at between 32c and 43c, depending on which Agar-agar you are using.
It maintains it's firmness up to a temperature of just about 85c, which is extremely useful.
The wide gap between its gelling temp at 32c and the melt point at 85c is unique in gelling agents.
Also, you can really play around with it adding very little for a very wobbly set, or more if you need a more solid result.
You only need a very little of it and it does not impart any flavour of it's own, but it does actually seem to draw out flavours from the preparations it is being employed in.
I make my own Gelatine from calves feet (which my butcher practically gives to me!), making aspics for my savoury applications etc.
I enjoy playing around with gelatine as well, soaking and squeezing for hot preparations like Crème Anglaise, or Crème Patissiere, if they need to be transported and used the following day. Of course, I use it when making a Crème Chiboust for a Gateau St Honoré.
I have learned also that you can add gelatine to cold preparations. In this case, you soak and squeeze as usual, then you melt the swollen gelatine leaves in a pan over a very gentle heat. Now add several tablespoons of your cold preparation to the melted gelatine and incorporate quickly and thoroughly, then add the rest of your cold preparation, mixing well. It is important to add your mix to the gelatine, not the other way around.
I recently did a cool experiment which I picked up from Heston Blumethnal for making super clear stocks.
Normally, when I want to clarify a stock, I will beat egg whites and crushed egg shells and chuck them in to my bubbling stock stirring around and then let all the particles get trapped in the egg whites which rise to the surface forming a raft. This results in a crystal clear stock.
Heston's story is that you allow your stock to start cooling and add a little gelatine.
Once it is completely cold, put this in the freezer until completely frozen. Remove this frozen lump and allow to melt back to room temperature straining through a fine double muslin. Again you have a hyper clear stock. It is actually quite a performance, and it can take a couple of days for the thing to melt entirely. I just wanted to see if it worked really, but I'll be sticking with the Escoffier egg white story in future.