Fruit Gel Soup

While this first step is not mandatory, it does infuse deeper flavor into the liquid. Place the juice in a small saucepan over medium heat. Add the aromatics and bring to a simmer. Remove from the heat and allow to infuse for at least 15 minutes. The amount of time needed to infuse the liquid will depend on the type of aromatics used and the depth of flavor desired in the infusion. Pour the mixture through a fine mesh sieve back into the saucepan, discarding the aromatics. Set aside to cool to room temperature. *Note: The type of aromatic used is really up to you. Here are a few options we suggest: ginger, lemongrass, rosemary, kefir lime leaf, cinnamon and/or vanilla.

*Test: Do a test so you can assess the final consistency. Refrigerate a tablespoon of the gel (for 10 minutes). If the consistency is correct, proceed. If the gel is too soft, add a bit of agar powder and cook to dissolve. If it is too firm, add some liquid. Retest and proceed. Measure the agar into a medium saucepan. Pour in the juice, but do not stir or heat. Set aside for 10 minutes or longer to allow the agar to soften. Place over medium-low heat and, without stirring, bring to a simmer. At the simmer, whisk vigorously to release any agar that may be stuck to the bottom of the pan. Keeping the heat on medium-low, bring the mixture to a full boil. Immediately reduce the heat to a gentle simmer. Cover and cook at a gentle simmer for 5 minutes. Uncover and lift up a large spoonful of the juice to check for specks of agar. If necessary, cover and simmer until the agar has completely dissolved. When all of the agar has dissolved, stir in the vanilla extract. Remove from the heat and pour into a shallow container. Let cool for about 15 minutes. Transfer to the refrigerator for 30 minutes or until set.

Remove the set gel from the refrigerator. Pour into a food processor fitted with the metal blade or blender and process on low until you reach a smooth lightly gelled soup-like consistency. If your gel looks like applesauce, it is too thick. Add more liquid and blend again. Pour the soup into six shallow soup bowls. Serve, if desired, garnished with a small mound of fruit salad in the center and sprinkled with a few edible flower petals — even chive flowers add unexpected savory kick. Options for serving: Drizzle or dot with cream or simply float thinly sliced kumquats, berries, chiffonade of herbs or micro herbs over the top.