Read more: Grant Achatz' Alinea Cookbook
- Yield:about 1 pint
- 500g water
- 150g sugar
- 2g salt
- Pinch saffron threads
- 10g dried chamomile
- 4 gelatin sheets
- 9g agar agar
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.
Place gelatin sheets in ice water to soften.
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.
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.
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.
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.