Recipe Salted Caketail 2 - Epicureans

Ingredients

• 50 g egg whites
• 50 g spelt flour
• 50 g smoked parsnip with vine shoots
• 20 g sugar
• 100 g alcohol vinegar
• 120 g sugar
• 95 g water
• Celery
• Parsnip
• Salsify
• Rémy Martin® Cognac
• 50 g «Origin» Sturia caviar (Aquitaine caviar)
• 40 cl lacto-fermented grape juice obtained after maceration
• of 9 days in salt water and honey.
• 60 cl Bordeaux Blanc
• 20 cl grape molasses
• 150 g honey
• 1 kg of sugar
• 1 liter of water
• 50 g of red vine
• 40 cl water
• 60 cl red grape juice
• 20 g citric acid
• 10 g ascorbic acid