Chamomile Pudding from the 'Alinea' Cookbook
- makes about 1 pint -
Adapted from Alinea by Grant Achatz.
Ingredients
500g water
150g sugar
2g salt
Pinch saffron threads
10g dried chamomile
4 gelatin sheets
9g agar agar
Procedure
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. Place gelatin sheets in ice water to soften.
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 ½ minutes, whisking constantly. Remove pan from heat.
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. 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. 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.
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3 Comments:
"Refrigerate until needed." Needed for what?
carriebwc at 12:28PM on 10/26/08
I ate a saffron semifreddo a few weeks ago...or tried to, at least. It tasted roughly like gasoline crossed with latex paint. I guess saffron is one of those flavors you either love or hate. I am very clearly in the "no thanks, I'd rather stuff my mouth with year-old Twinkies" column.
onalark at 2:37PM on 10/27/08
@carrie : until service (say, course 19 of 38)
kazoinker at 6:28PM on 12/08/08