Soy milk is a new and unfamiliar ingredient for me. Of course I’m still thinking about different ways to use agar-agar so it was natural to consider a sort of panna cotta. I chose ginger juice as the dominant flavor and used maple syrup as a compliment. Coriander is a spice that adds a mellowing flavor, and the hot pepper adds a subtle bite. The kanten made a nice soft gentle pudding, so for contrast I browned some apple wedges in butter and sugar. The butter added some richness. The cinnamon adds another layer of flavor.