Chamomile Pudding from the 'Alinea' Cookbook

Chamomile Pudding from the 'Alinea' Cookbook

About This Recipe

Yield:about 1 pint
This recipe appears in: Grant Achatz' Alinea Cookbook


  • 500g water
  • 150g sugar
  • 2g salt
  • Pinch saffron threads
  • 10g dried chamomile
  • 4 gelatin sheets
  • 9g agar agar


  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 ½ 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.


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