Minted Buttermilk Gel

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 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