Blueberry Seltzer & Soymilk Foam with Blueberry Teriyaki Flavor Bubbles

Blueberry Teriyaki Spheres:

1. Combine Teriyaki Sauce, blueberry syrup, and blueberry juice in a saucepan. Heat slowly to a simmer, whisking occasionally. 
2. When mixture is simmering, approximately 185°F, sprinkle in agar agar, and whisk vigorously to incorporate. Simmer for 60 seconds and remove from the burner.  
3. Pour oil into a tall glass or plastic container with a small diameter and place it in the freezer to chill to 32°F.
4. Cool blueberry teriyaki mixture to 125°F and transfer to a squeeze bottle with a narrow tip. 
5. Dot the mixture into the ice-cold oil and allow the droplets or spheres to cascade to the bottom of the oil. 
6. Allow the droplets to rest for a few minutes, then strain the oil through a fine sieve, collect the spheres, and refrigerate until ready to use. 

Blueberry Seltzer:

1. Combine blueberry syrup and blueberry juice and whisk to combine. Pour the desired amount of juice into a tall glass and add equal parts seltzer water.

Soymilk Foam: 

1. Combine the soy milk and sugar in a blender. While running, sprinkle in the xanthan and continue blending for 60 seconds. 
2. Transfer to an ISI cannister and follow instructions to make the soymilk foam. 

Finishing:  

1. Pour blueberry seltzer into a glass, approximately ¾ to the top. Dispense soymilk foam on the seltzer, leaving room at the top for expansion. 
2. Top with Blueberry Teriyaki Flavor Bubbles.

Note: The flavor bubble mixture will continue to congeal as it cools. If the whole batch of flavor bubbles isn’t dropped into the oil at one time, simply reheat the mixture over low heat to approximately 125°F and follow steps 4 through 6.