Black Garlic Purée

Preparation info

  • Difficulty

    Easy

Appears in

Bistronomy

By Katrina Meynink

Published 2014

  • About

Ingredients

  • 6 g ( oz) agar-agar
  • 4 g ( oz) salt
  • 140 g (5 oz) black garlic

Method

To make the black garlic purée, place the agar-agar, salt and 400 ml (14 fl oz) of water in a saucepan. Put it over medium heat and bring to the boil. Boil for 45 seconds, stirring constantly, then pour into a container to set. Once set, blend 300 g (10½ oz) of the gel with the black garlic until very smooth.