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)
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)
