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.
Allergens and dietary requirements
- Sulphite
- Crustaceans
Ingredients
600
g
langoustine head, clean10
star anise350
g
plum tomatoes200
g
dry white wine1
l
wateras needed
gelatin leavesRecipe for:1000 ml
