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black garlic puree

Black garlic puree 
125 gm black garlic flesh 
200 gm of fresh peeled pear slices 
100 gm of water
4 gm of agar agar 
4 gm of sea salt 
15 gm of squid ink 
10 gm of chardonnay vinegar 
 
Place all ingredients into a sous vide bag and seal then cook on 100c 1 hour.
Then puree in a high powered blender (I use a vita prep).
Set in a plastic container in the fridge for 2-3 hours.
Blend again adding a little boiling water to adjust consistency and  check seasoning.

Fantastic as an accompaniment to rich meats like pork belly (as shown in image) 
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Garlicious® Grown  139 Manar Rd Braidwood NSW 2622