Strawberry Purée

• 300 g (10½ oz/2 cups) strawberries, hulled
• 70

Place the strawberries and sugar syrup in an upright blender and blend until smooth. Pour into a saucepan over medium heat, add the agar agar, bring to the boil and cook for 2 minutes. Transfer to a metal bowl and chill over ice until firmly set. Return to the blender and blend until smooth. Set aside.