27 Oct

Sony RX1, 35mm f2 Carl Zeiss
ISO100, f/18, 1/125, raw

Fourteenth day of “Metamorfoodist”.

“Colors” Menu, blue recipe.
The Chef Lorenzo Mazzoni says:
Blueberry Panna Cotta with Curaçao Gelatine (“Panna Cotta al Mirtillo con Gelatina di Curaçao”).
A concentrated blueberry mouse gets added during the preparation of the panna cotta so to produce the subtle blue color. After the gelling the panna cotta gets decorated with a very sweet, slightly alcoholic and crazily electric-blu Curaçao gelatine.

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