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.
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