Using a hand blender, combine the purée, scraped vanilla bean, and agar in a medium pot. Then add the sugar and glucose. Stirring constantly, bring the mixture to a boil. Pour the mixture into a shallow container, and refrigerate until fully set and chilled. Blend the set mixture in a chilled high speed blender until a smooth purée is obtained. Add the corn maltodextrin and continue to blend until dissolved. Spread the gel in a thin sheet on a lightly greased PCB Clear Transfer Sheet, Half Sheet Pan (616380) using a stencil in the Texturas Croquanter Kit (622034) and dehydrate for 24 hours.
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