Soy Milk Cream

• 300 ml (10½ fl oz) milk
• 300 ml (10½ f

Combine the milk and soy milk in a small saucepan and bring close to boiling point, then remove from the heat.

Whisk in the agar agar. Return to the heat and reheat the milk to 90°C (195°F), while continuing to whisk to activate the agar agar. Remove from the heat and allow the milk to set. Once set, put the soy milk cream into a blender and blend until smooth. Season to taste with sea