Strain the milk, stir in the sugar until dissolved and then whisk in the agar agar. Heat to 78°C (172°F) to activate the agar agar, whisking continuously. Leave to set in the fridge, then purée until smooth.
Pipe a few lengths of almond milk into the puffed amaranth and toss gently to coat with the seed-like grain. You could also pipe a few smaller balls of almond milk around the plate as well.
© 2016 All rights reserved. Published by Murdoch Books.