Sony RX1, 35mm f2 Carl Zeiss
ISO50, f/11, 1/160, raw
Twenty-First day of “Metamorfoodist”.
“Translucencies” Menu, sixth recipe.
The Chef Lorenzo Mazzoni says:
Tris of Organic Fruit Gelatines (“Tris di Gelatine allla Frutta Bio”).
A marvellous contrast of taste and colors. The juice and pulp of apricots, pears, blueberries, and raspberries get filtered and made into gelatines using Agar Agar powder and latex moulds. Right before serving let’s sprinkle the gelatines with fruit sugar and glucose syrup.