Agar "sheet" problem when attempted with herbs
I've been trying to make an agar film with basil juice (finely puréed and filtered), but the basil keep precipitating out when the agar sets. Is there a way around this? I am following the Basil Gel recipe in the Eleven Madison Park cookbook, the only deviation being that I am pouring it out as a thin sheet rather than making a fluid gel. I'm so stumped!