Yeah I'd be interested to see if you can find it! Otherwise this would also work with unsweetened cranberry juice or something similar!

Correct! If you're not too big into sweet, you can reduce the sugar somewhat. It's the acid that makes the cream set, not so much the sugar. Check out other lemon posset recipes for the standard versions!

Texture is sort of like a spread like Nutella, but cool. The fat from the cream causes the flavour to linger too

Its super hard to describe, but thinking about it, it's like insanely sour orange, with layers of passionfruit and pineapple..not the same bitterness has lemon or grapefruit. It's insanely sour but also has the flavours sweet (but not the taste)

Thanks so much!

I'm still yet to actually try making it! It's on my list! I need to try it with a black bread for a nice dark kvass

Hi there, this recipe is available here: www.casterazucar.com/single-post/...

Being called a psychopath is a great way to make people change their minds. I'll have you know, I've been actively working to reduce my meat consumption, but that is no thanks to people like you. You just make it worse. Anyway, blocked.

Thanks for the information. Just so you're aware, the wild boar in this video was wild, not farmed, and was done so within the strict regulatory requirements in this area. I agree, factory farming is a scourge.

They do! Very pretty looking

Yeah I'd like to give that a go, to see if I can get the popping effect!

I did about 3 tablespoons of Aperol Pearls, and topped it with wine. The heating process cooks off some of the alcohol, so I skipped the sparkling water and ice 🤣 top with orange slice, enjoy!

Once the agar/bitterol mixture got to around 50°C, I started dropping the mixture into the oil, drop by drop, until the mixture was used up. They'll form pearls in the bottom. Strained them through a sieve, then I rinsed them in a red wine vinegar, water and sugar solution.

The ratio of 2.4g (ish) to 100ml - this is steep, but accounts for the alcohol which made things a little difficult. And heated while whisking to a simmer to dissolve the agar. Bottle into a sauce bottle. Get a tall glass of refrigerated 4°C grapeseed oil.