40 gr black garlic
150 gr mineral water
q/s black garlic skins
6 gr muscovado molasses
2 gr salt
10 gr Kuzu 
1. Heat the mineral water with the garlic skins from cold. When boiling, remove, cover, and infuse for 15 minutes. Crush with the rest of the ingredients (except Kuzu) and strain through fine sieve into a saucepan with a wide base.
2. Add Kuzu, mix, and let it rest for 10 minutes to hydrate.
3. Cook it while stirring until it boils, so that it thickens and acquires a creamy texture.
4. Place in a piping bag and reserve on a refrigerator.