Chocolate Covered Strawberries with Crackle Crystals
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
With this recipe you can make delicious mouth watering Mushroom Dashi Terrine using Special Ingredients Vegi Gel.
Rated 4.6 stars by 5 users
Molecular Gastronomy
1
10 minutes
20 minutes
With this recipe you can make delicious mouth watering Mushroom Dashi Terrine using Special Ingredients Vegi Gel.
Special Ingredients Ltd
500g Mushrooms
Edamame Beans
Fresh Chives
200g Dashi
10g Tamari
Salt
100g Ground Almonds
3g Special Ingredients Vegi Gel
Terrine Mould
Thinly slice the mushrooms.
Fry mushrooms in a pan with a tiny bit of oil until cooked and browned.
Finish mushrooms in the pan with a splash of tamari or soy sauce.
Layer the mushrooms with edamame beans and chopped chives tightly packed into the terrine mould.
Heat all the ingredients together to a simmer.
Pour the liquid over the mushrooms in the terrine mould.
Leave to set in the fridge.
We served this with more liquid dash, pickled onion, spring onion, herbs and coriander oil.
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
In the world of molecular gastronomy, the technique of spherification allows the creation of stunning, caviar-like pearls that burst with flavour. Using this technique, you can make Special Ingredients Red Wine Pearls, which add an elegant touch to any dish...
Indulge in the festive spirit with our Gingerbread Spice Martini, a delectable concoction that transforms your evenings into a holiday celebration.