Langoustine jelly
A special addition to aromatic dishes! This jelly has a surprising flavour due to the slightly smoked langoustines.
Creation by Luke Dale-Roberts, former The Test Kitchen, Cape Town, South Africa.
Makes 1l.
Allergens and dietary requirements
- Crustaceans
- Sulphite
Ingredients
600
g
langoustine head, clean10
star anise350
g
plum tomatoes200
g
dry white wine1
l
wateras needed
gelatin leaves