We start the year with a raffle! From Cazorla Olives we are going to raffle 6 packs that contain the limited edition of Explanada stuffed with Gourmet anchovy, the only olive in the world with...
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