And Marian exitos y gracias por tu Amistad wish that you be blessed so much that all who see you, learn that good people are always rewarded and always remember:Beauty is the illumination of your soul.” -John O’Donohue
Chef Carlos La Cruz
Splash of Top Shelf Champagne.
agave nectar, 1 1/2 cup water.Combine the agave nectar and water in a small saucepan and heat the mixture over medium heat,stirring occasionally, until the agave is dissolved. Reduce the heat to low add Raspberries and strawberries, 2 drops of lemon essential oil and simmer very gently for 15 minutes, stirring occasionally do not boil.
Reporter Telemundo and Marian Albornoz The winner of the “New York Latin” and “New Jersey Governor’s” Awards for her work as a journalist, the Venezuelan sisters joined Telemundo, where Marian worked in several fields, her first duty was as a traffic reporter in the morning newscast “Primera Edicion” where she also had her “Salud y Belleza” segments, and veronica is reporter in the outstanding morning show “un Nuevo dia”
at Telemundo | NBCUniversal
(filtered water or with low calcium content)
the water and keep it in the fridge while you prepare the Cointreau mix for the caviar. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected. Once the sodium lginate is dissolved, mix with the Cointreau.
Pass it through a sieve to eliminate some of the air bubbles created by
the immersion blender. If you have gold flakes, this is when you should add them to the mix. You are now ready to start creating the caviar! Remove the calcium bath from the fridge. Fill a syringe with the Cointreau mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough for the drops to sink when they get in contact with the bath but not too high or the drops may break into smaller drops creating “baby” spheres. Leave the caviar "cooking" for about 1 minute in the calcium bath and then carefully remove it using a sieve. Then rinse it very gently with water to remove the calcium. Consume immediately since the jellification process continues even after removing the caviar from the calcium bath
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