Minted Buttermilk Gel

• ½ bunch mint
• 500 ml (17 fl oz/2 c

Tear up the mint and combine with the buttermilk in a large vacuum bag. Seal in a chamber vacuum sealer on full to remove any air. Refrigerate for 24 hours.

Strain the infused buttermilk through a chinois into a mixing bowl and discard the mint. Sprinkle in the agar and blend, using a hand-held blender. Put the buttermilk mixture in a small saucepan, bring to a simmer over high heat and