Joselito ham juice gel with nasturtium blossoms and char caviar
View recipe video
Print Recipe
Share
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.
