We have made allot of different variations of our mozzarella balloon. This is the 2009 edition. We stretch fresh mozzarella curd and blow it up with Mizuna butter milk soup. the garnish is roof top Nasturtium, cured Atlantic salmon, beets, saffron and trout roe.
It's a very complicated dish to make so we only serve the dish for Kitchen tables or VIP guests.
Nice blog hakan. looking forward to our visit in August. thinking of organizing some friends for a kitchen table.
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