Chamomile Pudding From The 'Alinea' Cookbook Recipe

1. 1

   Combine first 5 ingredients in a medium saucepan, stir, and bring to a boil. Cover pan and remove from heat. Allow mixture to steep for 4 minutes.

2. 2

   Place gelatin sheets in ice water to soften.

3. 3

   Pour chamomile mixture through a fine mesh strainer lined with two layers of damp cheesecloth into a medium sauce pan. Sprinkle in agar agar. Heat mixture to the boil, and continue to boil for about 1 1/2 minutes, whisking constantly. Remove pan from heat.

4. 4

   Wring softened gelatin of excess water and add to hot agar agar mixture. Stir until gelatin is completely dissolved and well incorporated. Strain mixture through fine mesh sieve into a wide shallow pan.

5. 5

   Place pan filled with chamomile liquid into a larger pan filled with ice and water and allow mixture to cool until completely cold and set.

6. 6

   Place cooled chamomile mixture in the pitcher of a high-speed professional blender and blend on high until mixture is very smooth. Pass mixture through fine mesh strainer. Refrigerate until needed.

* Per serving · 4 servings · Values may vary.

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