Thes etwo bites are slight variations on two other dishes I saw recently. One being by Grant Achatz. Reen olive, kumquat and akquavit and carraway. Interesting bite. It inspired a similar bite we made with Kumqaut, vodka and Oj cream, limoncello pearls.
And the other is an ice wone gelee with raspberry, and mastic foam and long pepper. Inspired by C food. A cookbook I scanned at the local bookstore. I liked this one quite alot. But I would mess with the Hydrocolloid. My aim is to get mouthfeel but also cuttability. The gelatine based cube is best when left to come close to room temp. Just out of the fridge the gel is too rigid.
Anyhow inspiration continues....
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