Soy Milk Cream

Preparation info

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By Peter Gilmore

Published 2014

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  • 300 ml (10½ fl oz) milk
  • 300 ml (10½ fl oz) fresh soy milk
  • 5 g (3/16 oz) agar agar
  • fine sea salt


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 salt. Refrigerate until needed and reheat just before you are ready to serve.