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Ole Mouritsen
,
Klavs Styrbæk
Jellyfish “Popsicles”
Where Licorice Meets the Sea
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Preparation info
Serves
4
Difficulty
Easy
Appears in
Mouthfeel
By
Ole Mouritsen
and
Klavs Styrbæk
Published
2017
About
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Recipes
Contents
Ingredients
3½
ounces
(
100
g
)
dried
,
salted jellyfish
Pinch
(
1
Dessert
Gluten-free
ice cream
Method
Have ready three skewers. If bamboo or wood, soak in water for 20 minutes while you prepare the jellyfish.
Thoroughly soak the jellyfish, drain, and dry. Cut into more or less even pieces, 1¼–1½ inches (3–4 cm) across.
Place the jellyfish pieces in a resealable plastic bag with the licorice and refrigerate for 1 hour.
Remove excess moisture, i