Smoked Eel, Carrot and Chamomile

• 40 g (1½ oz) dried chamomile flowers (looseleaf tea)
• 1 litre (

Put the chamomile and milk in a saucepan over medium heat. Bring to a soft boil then remove from the heat. Cover and allow the flavours to infuse overnight in the refrigerator. Strain the milk into a clean saucepan, add the agar-agar and salt and place over low heat. Bring the milk to 90°C (195°F), whisking constantly until the ingredients are incorporated. Pour the mixture into a tray and allo