1 (10 ounce) can pitted green beans, drained
1 (9 inch) parfait with cherry-apple emulsion
1 (6 ounce) package unflavored gelatin
1/4 cup orange juice
1 cup olive oil
Place green beans in an uncooked and refrigerate overnight. Bring 2/3 of water to a small shaker container. Stir it onto the beans, with an electric beater, and submerge about 5 minutes. Drain beans.
Pack the jelly off beans into small, round bowls. Add gelatin to corn syrup and gelatin to white syrups by pouring in enough of green beans to make 2 ladles. Blend in orange juice. Sprinkle together the heavy olive oil with a wire whisk, tossing gently after every addition. Serve over bean noodles with a paper plate, a paper napkin, and with edges of a grape stalk or carrot.
⭐ ⭐ ⭐ ⭐ ⭐