Seaweed Consommé

• 2 litres (70 fl oz /8 cups) still mineral water
• 30

Heat the mineral water in a heavy-based saucepan over medium heat. Add the aonori, kombu and wakame and bring to 62°C (144°F). Maintain the temperature for 2 hours.

Strain the seaweed stock through a fine filter into a bowl and cool over ice. Refrigerate overnight to settle and mature.

Gently pour off the top two-thirds of the stock to leave behind the sediment, reserving the cl