From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
16 oz currant juice
½ cup Monin lavender syrup
1 Tablespoon glycerin
1 T agar powder
In a 2 quart saucepan, bring the juice, lavender syrup, and glycerin to a boil. Reduce flame to low. Whisk in the agar powder. Simmer on low, whisking constantly for 2 minutes. Remove from heat. Transfer mixture to a heat safe bowl. Cool to room temperature, undisturbed, 2 hours. When mixture is gelled, transfer it in chunks to the jar of a blender. Blend on high until you have a completely smooth sauce. Use as a sauce for plated desserts. Can be used cold, or heated to 185° F.
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