Joselito ham juice gel with nasturtium blossoms and char caviar

Joachim Wissler

Joselito ham juice gel with nasturtium blossoms and char caviar

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INGREDIENTS:


120 ml Joselito ham juice gel

 

16 nasturtium cress – leaves and blossoms

 

50 gr char caviar

 

Seasonal wild herbs and blossoms

PREPARATION:

 

Arrange the ham juice gel in the middle of the blossoms and add the caviar to the Joselito ham juice gel. Serve the stuffed blossoms on the nasturtium leaves.

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