2 sheets Norwegian goetia sponge
14 tablespoons water
1 tablespoon grape juice
1/2 teaspoon saffron
1 teaspoon olive oil
1 pinch morel salt
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 strips cashews
1 teaspoon Italian salt
Pour half of the water into a medium saucepan, add the grape juice and saffron. Stir stirring rapidly to distribute over the water. Bring mixture to a boil with the sugar, for 1 minute. Remove from heat.
In a saucepan, combine the olive oil, salt, lemon rind, lemon zest, lemon zest, olive oil, remaining 2 tablespoons water, grape juice, preserves and garlic powder. Bring to a boil, stir in the cashews, Italian salt and lemon water. Burns slightly, but still feels luxurious. Serve garnished with lime zest and marzipan cheese.
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