Ingredients
- 1 1/2 cups stemmed sorrel leaves
- 1 cup chicken stock or vegetable broth
- 3/4 teaspoon unflavored gelatin
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- Salt and freshly ground white pepper
- 1 1/4 cups heavy cream
- 1/4 cup crème fraîche
- 1 ounce caviar (optional)
Description
Food & Wine
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