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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.

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Allergens and dietary requirements

  • Sulphite
  • Crustaceans

Ingredients

600
g
langoustine head, clean
10
star anise
350
g
plum tomatoes
200
g
dry white wine
1
l
water
as needed
gelatin leaves
Recipe for:1000 ml

Scale recipe

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