Centennial grape aspic and grated verjuice
For 12 people Grape water:
0.6L of white grape water from M. Merle centennial variety (i.e. 650 gross grams)
30 grams Fish gelatin
Progression:
Wash the grapes and then dry them with a cloth
Pass the grape through the juice extractor to extract all the water
Recover 0.6L of grape water then dilute the fish gelatin
Filter using cheesecloth or a clean cloth, the water should become completely translucent
Pour 50 grams of grape water into a nice container
Place in the cold so that the water gels
For the verjus ice cube:
1 L of water
250g of Natsuc
0.650 L of verjus from Cognac Bourgoin
In a saucepan bring the water and the Natsuc to a boil, make sure that the Natsuc is completely dissolved by boiling, remove from the heat and add the verjuice for the preparation into an individual cake pan For dressing the ice cube:
Unmold the verjuice ice cube then grate it copiously on the fine grape jelly using a micro plane or a fine grater, you should see fine glitter
On top, add a nice triangle of fresh ginger, a cube of just blanched aloe vera and a thin slice of grape
Sébastien Tantot, the Petit Nice Passédat
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