• 1 sachet of neutral gelatin powder.
• La Explanada Gourmet Olives stuffed with natural pepper and anchovy.
• 100 cc of white Vermouth
To prepare the gelatine, follow the manufacturer’s instructions to make the gelatin but changing water per 100cc of Vermouth (do not add more or the gelatin will not set).
In an ice bucket we put an olive in each compartment and we fill them with the preparation of the gelatin. Store in the refrigerator until it settles.
Remove the „cubes“ and present them on the table punctured with a stick, alone or inside the cups.
Seen in: http://blogdecuina.blogspot.com.es