Originally Posted by Rambo
fascinating. is there any sort of flavor benefit to doing it this way as opposed to just pouring the liquid on the plate? i understand its mostly for presentation.
I've done it by pouring the liquid onto the plate itself, then sticking it in the fridge and letting it set that way. It was for a white wine/mackerel jelly, with mackerel and seaweed wrapped carrots. In this case, it was nice for when you are eating the carrot, you got a bit of the jelly with each bite.