Ingredients: 1 can of anchovies in oil 29 g (drained weight) The Coast 150 ml milk 3 sheets of gela

Ingredients: 1 can of anchovies in oil 29 g (drained weight) The Coast 150 ml milk 3 sheets of gelatin 50 g cream cheese (Philadelphia type) 4-boiled quail eggs A handful of toasted sesame seeds Truffle oil mousse to water Heat half the milk to soak the gelatin sheets. Meanwhile, whisk the remaining milk with the anchovies and their oil and cheese until the mixture is smooth and creamy. Add the gelatin to the remaining milk and stir until it dissolves. Add the mixture to the batter anchovies and stir until fully integrated. Put into molds elected scoring within each put a boiled egg and cool until set. Unmold and sprinkle with sesame oil and pour on top.
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