Dissolve 1/2 leaf of gelatine in 150g sour cream and 25g elderberry syrup and season with pepper and salt
Cool in the fridge for one hour, then transfer to a piping bag
Dress 2 raw but salted herring with shallot, sea aster and samphire
Finish with dots of elderberry cream
(Recipe by Blendbrothers)
No comments:
Post a Comment