Salad with Various Beans and Swordfish

When in Valencia

The Mercat Central in Valencia is one of the largest markets in Europe. Its architecture is amazing, but even more stunning are the products: fruit, vegetables, mushrooms, wines, fresh meat, sausages, hams, herbs, spices, fish, bread, chickens, pickles, snails, weeds, offal, rice, nuts, beans: anything and everything you can dream of.
Albufera is a fresh water area not far from Valencia used for growing rice. It is of course the ideal rice for paella. If an original recipe of paella would exist, it would include rice, olive oil, rabbit, saffron and various beans such as broad beans, roget and garrofón.
Inspired by the classic Salade Niçoise we bought a slice of excellent swordfish, sweet onions, potatoes, eggs and of course: lots of beans. Shall we call it Salade Valençoise?

Wine Pairing

We served the salad as a main dish. Combining wine and salad is not straightforward because acidity is an important aspect of a dressing and therefore of a salad. In this case we have a range of flavours and textures so we would suggest a wine with a very present floral bouquet. The taste should be smooth and fruity. We enjoyed it with a glass of Albariño Rias Baixas 2018 produced by Bodegas Bouza do Rei, made from 100% Albariño grapes.
Another excellent choice would be Sericis, 2018 from the house of Murviedro. A wine from Utiel-Requena, so from the Valencia region. A wine made from 100% Merseguera grapes. Full bodied yet light, elegant and surprisingly low in its alcohol with only 12%. Well balanced acidity which is great when combining it with a salad.

What You Need

  • Mixed Salad
  • White Sweet Onion
  • Flat Beans (we also used the local red variety Roget)
  • Green Peas
  • Broad Beans
  • Garrofón (Lima Beans or Butter Beans)
  • Sword Fish
  • 2 Eggs
  • 2 Small (New) Potatoes
  • Olive Oil
  • Vinegar
  • Mustard
  • Black Pepper

What You Do

Start by pealing the broad beans, the green peas, the flat beans, the garrofón beans and the potatoes. Cook all five ingredients separately until al dente. Cook the eggs until just done. Let cool. Peel the broad beans and the garrofón beans again. Make a dressing by combining olive oil, vinegar and mustard. Slice the flat beans, the onion and the potatoes. Cut the egg in four. Fry the swordfish until just done. In parallel mix the salad with the onion, the flat beans, the green peas, the potatoes and the broad beans. Add the dressing and toss. Slice the swordfish and decorate the salad with egg, garrofón and swordfish. A touch of black pepper to finish.

Matsutake with Ginger and Spinach

Autumn

A very special mushroom, to say the least. Well known throughout Japan, China and South Korea as a true delicacy.  Matsutake smells like a pine wood forest and its taste is intense, aromatic, lasting and unique. As if you could taste Autumn.
It’s an expensive mushroom (around 110 euro per kilo) with very limited availability. But if you happen to find it, be sure to buy it. Between 75 and 100 grams is fine for two.
The Matsutake makes this into an unforgettable dish. It will bring you back to earth in a split second. Smell it, taste it and feel how satisfying and relaxing it is.

Wine pairing

Best served with a dry sake. We prefer Junmai Taru Sake as produced by Kiku-Masamune. This fine sake is matured in barrels made of the finest Yoshino cedar. The aroma has indeed clear hints of cedar. The sake will clear your palate and allow for a more intense taste of the Matsutake.

What You Need

  • 75 – 100 gram of Matsutake
  • Some Spinach (preferably what is called the ‘wild’ version, cleaned and without the stem)
  • Ginger
  • Soy Sauce (reduced salt)
  • Olive Oil
  • Sesame Oil

What You Do

Clean the Matsutake and cut in small dices. The size you would like to eat them (Matsutake doesn’t shrink like many other mushrooms; it remains firm). Warm the soy sauce, add a touch of sesame oil and flavour with very small cubes of ginger. Fry the Matsutake gently in a skillet in some olive oil, no longer than 3 minutes. In parallel blanch the spinach in the liquid. Quickly drain the spinach and set aside. Reduce the liquid and taste. Add some excellent sesame oil and whisk. In parallel chop the spinach.
Put spinach on a plate, gently add some sauce and then sprinkle the Matsutake over the spinach..

Insalata Caprese

Tomatoes

In 2013 the German culinary press characterised Dutch tomatoes as ‘wasserbomben’, let’s say ‘water balloons’. And they were right. Even more so, many tomatoes were, and still are, tasteless and watery. And since the Netherlands are in the top 3 of tomato exporting countries, you run the risk of buying a red balloon. Which is of course not what you want to do. So if you plan to make one of the simplest and tastiest starters ever, you have to find the best tomatoes ever. Or grow your own of course.

Mozzarella

Meaning Buffalo mozzarella, made from the milk of the Italian buffalo. Since 1993 it’s a DOP (Denominazione di Origine Protetta) and protected under EU law. It’s a young, moist, tasty cheese with a lovely soft, elastic but not chewy texture and it comes with a skin as a result of the shaping and pickling. The taste is more robust than mozzarella made from cow milk and it’s ideal for a salad. The cow version is best used for cooking. The smoked version should be ignored.

Basil

Someone should write ‘The Case of the Dying Basil’. A whodunit in which a clever detective will reveal why the basil plant you buy from the green grocer or supermarket will very likely die within 3 days, regardless what you do. And since they always die on us, we buy ‘fresh’ leaves.
The most used variety of basil is sweet or Genovese basil. Others are Thai basil (slightly spicy with a hint of anise) and red (or purple) basil (similar to sweet basil but more powerful). Alain Passard’s book Collages et Recettes includes a recipe for purple carrots with purple basil and cinnamon. Wonderful colours and a delicate taste.

Insalata Caprese

This salad stands or falls on the quality of the ingredients. And it requires the talent to keep things simple, so you have to stick to the 5 (five!) ingredients, meaning tomatoes, mozzarella, basil, olive oil and pepper. The salad does not come with balsamic vinegar, lettuce, pineapple nuts, salt, honey, croutons, oregano, mustard or a vinaigrette. Five ingredients. That’s it.
You wonder why? Because this way the Insalata Caprese is at its best. Tasty, sweet, rich, moist, fresh and a reflection of Italy and of summer. Adding an ingredient will worsen the concept of the salad and reduce its taste.

Wine Pairing

We suggest an excellent rosé, one with flavour and depth. For instance Monte del Frà Bardolino Chiaretto 2018. You’re looking for a wine with delicate scents of berries accompanied by light and refreshing hints of green apples and subtle spicy tones. On the palate the wine should reveal juicy sensations of red berries along with an appealing and refreshing acidity.

What You Need

  • Two Excellent Ripe Tomatoes
  • One Ball (125 gram) of Excellent Buffalo Mozzarella
  • Fresh Basil
  • Excellent Olive Oil
  • Fresh ground Black Pepper

What You Do

Slice the tomatoes, slice the mozzarella and create the ‘tricolore’. Add fresh black pepper and drizzle generously with olive oil.

Insalata Caprese © cadwu
Insalata Caprese © cadwu

White Asparagus with Ramson (or Wild Garlic) and Morels

Ramson, Wild Garlic, Daslook, Bear Leek, Ail des Ours, Bärlauch

So many names for this great plant: Allium ursinum is one of the highlights of spring. Powerful, pure and tasty. Some say you should only eat the leaves before the plant starts to bloom. But then you can’t combine the leaves and the tasty white flowers in your dish, so we suggest ignoring that idea. The flowers are (if you’re lucky) just a touch sweet because of the nectar. It can be harvested from the wild, but some garden centers also sell ramson.
The taste is a combination of onion and garlic, but much greener, longer lasting and with a touch of bitterness at the end. You can turn the leaves into a strong pesto, but better use it as herb with for instance potatoes or gnocchi. See our recipe for Farfalle with Ramson (or Wild Garlic) and Parmesan Cheese.

Johnny Acton and Nick Sandler included two recipes in their classic book Mushrooms (published by Kyle Books and still available via for instance Amazon and other channels). One is a combination of Cod, Trompette des Morts (Black Trumpet) and Ramson. The other one is an intriguing combination of white Asparagus, Morels and Ramson.

Wine pairing

We suggest a full-bodied white wine with a fine acidity. For instance Herdade São Miguel, Colheita Seleccionada. The wine comes with distinctive minerals, along with excellent harmony and a long and well-balanced finish. It works well with the slight bitterness and sweetness of the asparagus; the gently onion and garlic taste of the ramson and the pancake-like taste of the morels.

What You Need

  • 6 White Asparagus
  • Morels (but even dried porcini will work)
  • Ramson
  • Chicken Stock
  • Crème Fraîche
  • Garlic
  • Butter
  • Shallot
  • Mushrooms by Johnny Acton and Nick Sandler

 

Oden

A Traditional Japanese Dish

If we say ‘Japanese food’, you will probably think ‘sushi’, ‘sashimi’, ‘yakitori’, perhaps ‘udon’. But Oden? Probably not. Such a shame because Oden is a really wonderful dish. Oden for lunch or as a course in a typical Japanese menu: tasty, light and full of surprises. Oden is a stew that requires a bit more work than you would expect and of course time. It also requires some shopping, given some of the ingredients are not easy to find.
We are not from Japan so we humbly present our version of this (wintery) classic. We hope it inspires you to cook Oden and enjoy it as much as we did.

Wine and Sake pairing

We preferred a glass of Chardonnay with the Oden during our dinner; others preferred a glass of cold sake. The stew is rich in flavours, umami of course, but not spicy, so we would not suggest a Gewurztraminer of a Sauvignon Blanc. A Chardonnay (with a touch of oak perhaps) will be a good choice.

What You Need

  • For the Dashi
    • 20 grams of Dashi Kombu (Rishiri Kombu)
    • 25 grams of Katsuobushi (Bonito Flakes)
  • For the Stew
    • One Daikon
    • Chikuwa Fish Cakes
    • One Pack Konnyaku
    • One Pack of Gobo Maki Burdockroot Fish Cakes
    • 1 sheet of Hayani Kombu
    • 2 boiled eggs
    • Abura Age Fried Tofu
    • Mochi (Sticky Rice Cake)
    • Soy Sauce (preferably one with less salt)
    • Mirin
  • Karashi

What You Do

Start by making one litre of dashi. This seems simple but requires precision. Clean the kombu with a wet cloth and put into one litre of cold water. Gently raise the temperature to 80° Celsius or 176° Fahrenheit. Remove and discard the kombu. Bring the liquid to a boil, add the katsuobushi, bring to a boil and immediately set heat to zero. Wait 5 minutes or so. The katsuobushi will sink to the bottom of the pan. Now very gently pass the liquid through a wet towel. Do not squeeze, just give it time. The result will be a great, clean dashi. Cool and set aside.
Next step is to peel the daikon and slice it (2 centimeters is best). Now use a sharp knife to plane of the edge of the daikon. This improves the presentation and it is supposed to stop the daikon from falling apart. Cook the daikon for one hour in water. Drain and set aside.
Step three is to cut the konnyaku in triangles and cook these in water for 15 minutes. Konnyaku is made from the konjac plant and is specific for the Japanese cuisine.
Step four is to cook the sheet of Hayani Kombu for 5 minutes. This is young kombu and edible, different for the one you used when preparing dashi. Let cool a bit, slice and knot ribbons. Not sure why, but is looks great when you serve it.
Now it’s time to add the dashi to the pan (should be a clay pot, but we stick to our Le Creuset), add one tablespoon of mirin, one (or two, depending on your taste) of soy sauce, add the daikon, the konnyaku and the fish cakes.
We served our oden as a course during dinner, so we limited the number of ingredients. If served for lunch add boiled eggs, fried tofu and mochi. The last two ingredients have to be combined by putting the mochi into the tofu.
Allow to simmer for at least 2 hours. Best is, as always, to serve it the next day.
Serve with some karashi (Japanese mustard, which is different from wasabi by the way).

Oden © cadwu
Oden © cadwu

Carbonnade à la Flamande (Flemish Beef Stew)

When in Belgium…

This is a true classic, so many will claim to have the one and only original recipe. This dish is all about beef, onions and brown Belgian beer. Herbs like parsley and bay leaf, spices like nutmeg plus mustard and cider vinegar. Definitely not bacon, stock, prunes and garlic. Maybe some brown sugar if you prefer a sweet touch to the dish.
Given it’s a true classic many traditional restaurants in Belgium (or better said Flanders) will have this on the menu. Try it with some bread and a glass of brown Beer, preferably draught.
We serve the stew with two vegetables: celeriac and green beans. You could also go for mashed potatoes or fries, but balancing the rich stew with vegetables and bread is (we think) a much healthier idea.
And typical for a good stew: make it a day in advance.
Don’t worry if you made too much, the stew will keep for months in the freezer.

Wine Pairing

If you go for a glass of red wine, make sure it is full-bodied and rich, because the stew is really hearty. Bordeaux is a good choice. We drank a glass of Chateau Beaulieu, Cotes de Bourg, 2012. It is a wine with lots of dark fruit and a touch of oak. The wine is a blend of the traditional Merlot, Cabernet Sauvignon and Cabernet Franc plus 10% Malbec.

What You Need (for 4 persons)

  • 1 kilo of excellent, fat, marbled Beef
  • 4-6 large White Onions
  • Olive oil
  • Butter
  • 1 tablespoon of all purpose Flour
  • Nutmeg
  • 2 bottles (33 cl) of Belgian Brown Beer (we prefer Westmalle)
  • Bouquet garni, consisting of Thyme, Bay Leaf and Parsley
  • Cider Vinegar
  • Slice of Bread
  • Mustard

What To Do

Start by slicing the meat. Don’t make the cubes too small; they will shrink during the cooking process. Heat butter and olive oil in a large pan and start frying the meat. You probably will have to do this in 2 or 3 batches. Make sure the meat is nicely colored. Add some more olive oil and caramelize the sliced onions. Again, not too thin, they should be visible in the stew. Now add the flour and coat the onions and the beef. Add nutmeg, the beer, the cider vinegar and the bouquet. Close the pan and keep on a low heat for 2 to 3 hours.
Check the meat and add one slice of bread (not the crust). Add a nice spoon of French mustard. Leave to simmer for another hour.
By now the bread will be dissolved. Stir and check the meat. If okay, then remove the meat from the pan and reduce the sauce. Discard the bouquet. Transfer the meat back into the pan, reheat, then cool and transfer to the refrigerator until the next day.
Reheat slowly and serve with Celeriac and Beans.

PS How to Prepare Celeriac?

Good question! Clean the celeriac and cut in cubes. Transfer to a pan with some water and one or two generous slices of lemon. One or two you ask? Well, the answer depends on the size of your celeriac and the acidity of the lemon. If in doubt, then go for one slice. Cook the celeriac until nearly done. Remove the water and the lemon. Now add (single) cream to the pan. Keep on a low heat for 10 minutes. The celeriac will absorb some of the cream. Transfer the mixture to the blender and create a smooth puree. Serve with nutmeg.

PS How to Cook Green Beans?

Short is the only answer. Serve with excellent olive oil. Normally we would add some nutmeg, but given it’s already on the celeriac and in the stew you may want to skip it. Olive oil is essential to coat the beans and make them nuttier. Butter will also coat them, but it is much more mouth filming and the butter will not emphasize the nuttiness of the beans.

 

 

Lamb Shank with Rosemary

When In Paris…

A few years ago when attending a business lunch in Paris (the things we have to endure in life…) we were overwhelmed by the menu. We quickly decided to go for Lamb and told the waiter in our very best French we would like to taste Souris d’Agneau au Vin Rouge et aux Herbes, although not exactly knowing what a Souris might be. So during that lunch we discovered the joys of Lamb Shank.
Most recipes recommend preparing lamb shank in a hot oven (200 °C or so) but that’s actually not the best way to do it. Too hot, too fast, too dry.

Lamb shank has a generous amount of fat which makes it ideal for slow cooking. Our preferred option is to use a pressure cooker. Within 45 minutes the lamb shanks will be perfectly cooked, tender and moist.

Wine Pairing

We would suggest drinking a glass of Bordeaux with the lamb shank. The Bordeaux is in general a classic blend with Merlot, Cabernet Sauvignon and Cabernet Franc. The wine should be well structured with lots of fruit. It should support the sweetness of the dish (carrots, lamb, leek). Soft tannins, a smooth texture and sufficient length. We very much enjoyed a glass of Chateau Beaulieu (2012) with our lamb.
Remember to use the same wine for cooking the lamb!

What You Need

  • 2 Lamb Shanks (with fat, please!)
  • 2 Shallots
  • Carrot
  • Leek
  • Celeriac
  • 2 Garlic Gloves
  • Olive Oil
  • Bouquet Garni, for instance:

    • Bay Leaf
    • Parsley
    • Thyme
    • lots of Rosemary (and 2 extra sprigs)
  • Red Wine
  • Water
  • Black Pepper
  • Brussels Sprouts or Carrots

What You Do

Start by colouring the lamb shanks in olive oil. Transfer to a plate and then gently fry the shopped shallot, the leek, the carrot, the celeriac and the garlic. When ready add the red wine and some water, depending on your taste. Add the generous bouquet garni with extra rosemary and some cooked garlic. Transfer the lamb shanks back to the pan and close the pressure cooker. Cook for 30 – 45 minutes depending on the size of the shanks. Transfer the shanks to a warm plate, pass the cooking juice through a sieve (discarding the vegetables), check the sauce, reduce if necessary,  and serve the shanks with a classic branch of rosemary, Brussels sprouts and some bread.
If you want to emphasize the natural sweetness of the dish, then serve with glazed carrots.

 

Pumpkin Soup

Pumpkin

Such a simple, tasty, inexpensive and vegetarian soup! What more can you ask for? A bit of jus de truffe maybe?
Make sure to buy organic pumpkins. This allows you to use the skin; so two benefits: there is no need to peel the pumpkin and the soup will be better tasting.
Red lentils will become completely soft when cooked for 30 minutes; very different from green or black lentils. We add the lentils not only because of their taste, but also because they improve the texture of the soup.
Give the soup a finishing touch by adding pumpkin seed oil, jus de truffe or truffle flavoured olive oil (for instance produced by Moulins de la Brague).

Here is what you need

  • Small Pumpkin
  • Red Onion
  • Two Garlic Gloves
  • 6 cm Fresh Ginger
  • 2 Chilli Peppers
  • Tablespoon or more Red Lentils
  • Water
  • Olive oil
  • Pumpkin Seed Oil, Jus de Truffe or Truffle Flavoured Olive Oil
  • Cilantro

Chop de red onion in smaller but equal sized bits and put in a pan with olive oil. Put on moderate heat and give it some 5 to 10 minutes. Now add the chopped and seeded chilli pepper, the garlic and stir. Continue for 5 minutes on moderate heat. Add the chopped pumpkin and the lentils and stir for another 5 minutes. Peel the ginger, cut in cubes and put on a small wooden stick. This way you can easily remove the ginger later on. Now add boiling water and leave for 30 minutes to simmer or until the pumpkin is very, very soft.
When done remove the ginger. Taste the ginger and decide how much ginger you want to add to the soup. We just love fresh ginger so we would add most of it. Blender the remainder into a smooth soup. You could pass it through a sieve to make sure it’s like a lovely velouté. Cool and transfer to the refrigerator for the next day.
Warm the soup and add a splash of truffle flavoured olive oil or pumpkin seed oil and lots of cilantro before serving.
You can also make a milder version by reducing the amount of chilli and ginger. Then add jus de truffe, a bit of olive oil and maybe some pepper before serving.

Pumpkin Soup © cadwu
Pumpkin Soup © cadwu

Bay Boletes with Brussels Sprouts and Tenderloin

Bay Bolete

The Bay Bolete is a tasty, fairly common mushroom. Its cap is chestnut (bay) brown. They are easy to find under pines and other conifers in Europe and North America (but we’re not mushroom hunters) and unfortunately not so easy to find on the market. The main season for the Bay Bolete is late summer and autumn. Bay Boletes are rarely infested with maggots. They dry very well.
When comparing the taste of Bay Boletes and Cepes we think that Cepes have a more powerful and complex taste whereas Bay Boletes are nuttier.

We remember Brussels sprouts from our youth: over- cooked, greyish, soggy and oh-that-smell (it’s sulphur actually)! Once in a blue moon we take a trip down memory lane and cook them this way, but we prefer a more modern approach, for instance steamed and served with a drizzle of olive oil. Nutmeg is a must by the way.

Wine

We very much enjoyed a glass of Portuguese Segredos de São Miguel, a full-bodied, warm red wine, made from grapes such as Alicante Bouschet, Aragonez, Touriga Nacional and Trincadeira. You will taste lots of fruit and a touch of toast. A juicy wine with nice acidity and smooth tannins. Fresh and vigorous finish.

You could also go for a Malbec. Taste wise the mushrooms and the sprouts are very powerful, so you’re looking for a wine that will clearly support the beef and will also combine with the nuttiness of the mushrooms and the touch of bitterness of the sprouts.

Here is what you need

  • Boletes
    • 150 grams of Bay Boletes
    • Olive Oil
    • Butter
    • One glove of Fresh Garlic
    • Parsley
  • Brussels Sprouts
    • 200 grams of Brussels Sprouts
    • Butter
    • Nutmeg
  • 150 grams of excellent Beef (Tenderloin is best in this case)
  • Black Pepper

Let’s Start Cooking

We begin with the Brussels sprouts: clean them (don’t cut in half as so many do nowadays) and cook or steam them until they are nearly okay. Set aside and let cool. Clean the mushrooms with a brush and/or kitchen paper. Slice (not too thin). Heat a skillet, add olive oil and butter. Add the sliced mushrooms and fry gently over medium heat. In parallel warm a pan with some butter and add the sprouts. The idea is to coat them with butter and warm them, giving them just the cuisson you prefer. Heat a second skillet with olive oil and butter, fry the beef and let rest for 5 minutes or so in aluminum foil. Season the sprouts with some nutmeg. Back to the mushrooms: add chopped garlic to the pan. Wait a few minutes and then add chopped parsley. You could make a jus in the skillet you used for the beef. Serve on a hot plate with extra nutmeg and black pepper.

Orange Flan

Such a nice small dessert! It combines the gentle taste of a classic flan with the fruity orange. The fun is that the orange is in the flan itself, in the gel and of course in the zest. We’re sure you and your guests will appreciate the lightness and long taste.

We love to combine this dish with Rivesalte Ambré. If you can’t get hold of the Ambré, then go for another Rivesalte. The Ambré has a long, deep taste that supports the taste of the flan very well; it lifts it to an exquisite level. The Ambré comes with a hint of citrus; if it’s clementine even better.

 Here is what you need

  • For the flan
    • 8 small Coddlers (so-called standard size)
    • 2 Eggs
    • 2 Egg Yolks
    • 200 ml fresh Orange Juice
    • 20 grams of Sugar (depending on the sweetness of the orange juice)
    • butter
  • For the gel
    • 200 ml fresh Orange Juice
    • Grand Marnier or Cointreau
    • 1 gram of Agar Agar
  • And also
    • Orange Zest
    • Edible Flower

In a bowl mix the eggs and the egg yolks using a spoon. Make sure to do this very gently; we don’t want any bubbles in the mixture. Now add 20 gram of sugar to the orange juice and make sure it’s totally absorbed. Combine the juice and the egg and stir gently. Pass through a sieve. It’s important that the mixture is very smooth, so no bits of egg, sugar and orange. If not, pass through a finer sieve. If you have bubbles in the mixture then let rest in the refrigerator.
Apply a very thin layer of butter to the coddlers, just enough to cover the inside. Pour the mixture in the coddlers, but nor more than 2/3. The mixture will set but not raise (or only a little bit). Close the coddlers, but not too tight. You want to test one during the cooking process and you don’t want to burn your hands.
Set your oven to ‘classic’ and to 170° Celsius or 340° Fahrenheit . Put the coddlers in a large oven tray and add boiling water. The water should reach ¾ of the coddler, leaving ¼ free. Once in the oven reduce the temperature to 120° Celsius or 250° Fahrenheit and cook for 30 minutes. The flans are done when a metal pen comes out clean.
Remove the coddlers from the oven and allow to cool. You can do this by putting them in cold water, but you can also give it a bit of time. When cool, dry the inside of the metal lid (condense). Transfer to the refrigerator.
Reduce 200 ml orange juice and the Grand Marnier or Cointreau. When nearly reduced by 50% add the agar agar. Allow to simmer for a few minutes. You may want to test the consistency. Simply put some reduced liquid on a saucer, transfer to the freezer and wait for 2 minutes. The consistency will be a good indication of the final result.
Now for the zest: most citrus fruit is waxed, so you may need to rub the orange. Put a bit of very thin orange zest on top of the flan and finish by pouring some (still warm) gel over it. Ideally this will cover the top (and the zest) and flow between the coddler and the flan.
Put the coddlers in the refrigerator and let cool. Half an hour before serving, take them out of the refrigerator, remove the lid, dry the inside and put it back on again.
If you can get hold of a nice edible flower, then put it on top of the gel, just before serving.
You can serve them with a slice of confit of orange. And if you have made these anyway, why not dip them in deepest, darkest chocolate?

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