Chamomile Pudding from the 'Alinea' Cookbook

Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Chamomile Pudding from the 'Alinea' Cookbook
45 min.
1
632kcal

Suggestions


Indulge in the delicate and soothing flavors of Chamomile Pudding, a delightful creation inspired by the renowned 'Alinea' Cookbook. This unique dessert is not only a feast for the senses but also caters to various dietary needs, being gluten-free, dairy-free, and low FODMAP. Perfect for those seeking a light yet satisfying treat, this pudding offers a luxurious experience without compromising on health.

The star of this recipe is the aromatic chamomile, known for its calming properties, which infuses the pudding with a gentle floral essence. Combined with the subtle warmth of saffron and the sweetness of sugar, each spoonful transports you to a serene garden, making it an ideal dessert for winding down after a long day or impressing guests at a dinner party.

With a preparation time of just 45 minutes, this elegant dessert is surprisingly easy to make. The use of agar agar and gelatin ensures a perfect texture that is both creamy and light, while the cooling process allows the flavors to meld beautifully. Whether enjoyed on its own or paired with fresh fruits, Chamomile Pudding is sure to become a favorite in your culinary repertoire. Treat yourself to this exquisite dessert and savor the tranquility it brings.

Ingredients

  • agar powder 
  • sheets gelatin 
  • pinch saffron threads 
  • salt 
  • 150 sugar 
  • 500 water 
  • 10 frangelico dried
  • 10 frangelico dried

Equipment

  • frying pan
  • sauce pan
  • whisk
  • sieve
  • blender
  • cheesecloth

Directions

  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.
  4. Sprinkle in agar agar.
  5. Heat mixture to the boil, and continue to boil for about 1 ½ minutes, whisking constantly.
  6. Remove pan from heat.
  7. 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.
  8. 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.
  9. 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.

Nutrition Facts

Calories632kcal
Protein4.48%
Fat0.71%
Carbs94.81%

Properties

Glycemic Index
140.09
Glycemic Load
104.74
Inflammation Score
-3
Nutrition Score
5.2182607993322%

Flavonoids

Kaempferol
0.1mg

Nutrients percent of daily need

Calories:631.99kcal
31.6%
Fat:0.52g
0.8%
Saturated Fat:0.01g
0.07%
Carbohydrates:156.71g
52.24%
Net Carbohydrates:156.02g
56.73%
Sugar:149.97g
166.63%
Cholesterol:0mg
0%
Sodium:826.59mg
35.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.41g
14.83%
Manganese:0.42mg
20.88%
Magnesium:76.21mg
19.05%
Copper:0.32mg
15.95%
Folate:54.65µg
13.66%
Iron:2.1mg
11.68%
Calcium:77.69mg
7.77%
Selenium:4.73µg
6.76%
Zinc:0.6mg
4%
Vitamin B2:0.07mg
3.94%
Potassium:106.55mg
3.04%
Vitamin E:0.45mg
3%
Vitamin B5:0.28mg
2.82%
Fiber:0.69g
2.78%
Vitamin K:2.2µg
2.09%
Vitamin B6:0.03mg
1.42%