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Verdial olive espuma
Pit the verdial olive and crush very well.
Strain through a 100 micron superbag, pressing well to make the most of all the juice.
- 230g olive juice
1.5 sheets of gelatine
Melt the hydrated gelatine in 50g of heated olive juice.
Fill siphon and fill with gas. Leave to rest in the fridge.
Recipe plated in
Golden Black Plate D26cm
Recipe prepared by
International Cooking Concepts