Black Garlic Condiment

• 125 g water
• 65 g sugar
• 65 g

In a medium-sized pot, mix the water, sugar and vinegar. Whisk in the agar agar and bring to a boil, then pour into a container and allow it to go cool. It will set to quite a hard gel.

With a hand blender, blend the gel with the black garlic until smooth, then pass it through a sieve to remove any small lumps. Store in a jar in the fridge for 2 weeks.