Wine jelly, white chocolate and caviar verrine
Alcoholic beverages
Recently I discovered the joys of making your own jelly........and I haven't looked back since. I wanted to 'capture' the wine bubbles in the jelly.....only, it wasn't quite as easy as it looked. The first time I tried it with ginger beer, it flopped....and so I went looking for those who'd successfully paved the way....and found that Heston Blumenthal, the world's most notable food chemist had been there and done it. Paired with white chocolate shavings and some caviar, this is umami-rich and very refined!
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