Luke Tipping's Seaweed Custard with Crispy Mussels and Imperial Caviar

This elegant seafood starter from Chef Luke Tipping uses a base of custard infused with kombu, topped with breaded mussels and a pinch of imperial caviar. The soy lecithin in the mussels' sauce is what enables it to be whipped up into a delicious, cappuccino-like foam.
See the full recipe here: www.greatbritishchefs.com/rec...
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[@tomallcock3185]

Brilliant video as always.

[@leonhardeuler675]

If you haven't got anything constructive to say, feel free to just use the like button

[@tomallcock3185]

@@leonhardeuler675 if you haven't got any constructive thing to say re my reply, feel free to use the 👎 button. I personally think it means more to chef to let them know you think the video is brilliant than just lazily pressing a 👍 button.

[@sambrewster2666]

@@leonhardeuler675damn bro you really a hater

[@jordanmcarthur4321]

you can almost taste the forefinger nose wipe on this dish. The hangover is strong with this one. Yes chef!