• 1 length 1.5 cm (⅝ inch) diameter PVC piping
• 1 sheet acetate
• 2 sheets gelatine, titanium strength
• 400 ml (14 fl oz) milk
• 50 ml (1¾ fl oz) pouring (single) cream
• 1 garlic clove
• 1 g (1/32 oz) kappa
• 30 g (1 oz) unsalted butter
• 80 g (2¾ oz) smoked eel, skin and bones removed

Cut the PVC piping into six 10 cm (4 inch) long pieces. Cut the acetate into six 12 × 5 cm (4½ × 2 inch) rectangles. Roll each piece widthways, then place each roll inside a piece of PVC pipe. Make sure one end of the acetate sits flush with the pipe and the other end protrudes. Place plastic wrap over the flush end and secure with tape. Stand, covered-end down, on a tray.

Soak the gelatine in cold water for 5 minutes or until softened. Place the milk, cream, garlic, kappa and butter in a saucepan and, using a stick blender, blend until combined. Bring to the boil. Squeeze out the excess water from the gelatine, then add the gelatine to the pan, stirring to dissolve. Remove from the heat.

Place the smoked eel in a food processor and process until smooth. With the motor running, gradually add the hot milk mixture and process until well combined and smooth. Pour into the moulds, filling only to the top of the pipe, then refrigerate for 2–3 hours or until set.

These can be made up to 1 day in advance and stored in the fridge in an airtight container. This recipe makes more than you will need.