Syneresis, every chef knows it. Not all of us know how to fix it. Defined as the expulsion of a liquid from a gel like state. For example, tomato sauce that’s cooked down, but water still purges on the plate. The agar agar is a seaweed-based hydrocolloid that grabs onto available water molecules and holds them in hot and cold applications. This technique uses readily available blueberry juice concentrate and gives it a versatile texture for plating and isolating flavor where you want it present.
Recipe created by Chef Jamie Simpson, The Culinary Vegetable Institute