Cuttlefish Cappuccino

Ingredients

• 300g cleaned cuttlefish, cut into small cubes
• 150g vegetable gelatin broth
• 30g white wine
• 20g white onion, minced
• 20g extra virgin olive oil
• 1⁄4 garlic clove
• 1⁄2 bay leaf
• Pinch of salt
• Cuttlefish ink (removed from sack while cleaning cuttlefish)
• 450g white potato, peeled and cut into 2 cm cubes
• 100g fresh heavy cream
• 95g whole milk
• 60g boiling vegetable gelatin broth
• 6g salt
• 3g caster sugar
• 3g chives, minced
• 1.5g soy sauce