I played around today, trying to perfect a recipe for green olive caviar. So far, its pretty cool. Now, I just need to work on getting the size right. Hopefully, this will end up garnishing a dirty martini.
I think it will be awesome. I'm still trying to work on encapsulated shots.
I also made a sherry vinegar sorbet for a wine dinner. This idea came from the book Flavor Bible. It turned out really good, and we will use it as an intermezzo.
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