Melt the butter in a saucepan, add the garlic cloves and gently sweat them in the butter, being careful not to add any colour. Add the milk and bring it close to boiling point. Remove the pan from the heat and allow the garlic to infuse in the milk for 20 minutes. Pour the milk through a fine strainer into a clean saucepan and discard the solids. Return the pan to the heat and then whisk in the agar agar. Reheat the milk to 90°C (195°F), continuing to stir to activate the agar agar. Taste and season with sea salt. Refrigerate the milk and allow to set. Once set, put into a blender and process on high speed until a smooth paste is formed. The garlic cream should be the consistency of mayonnaise when reheated.
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