Cep

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Vermouth and Sherry Mushrooms

An Ingredient of the Future from Our 'Cep' Cocktail

500ML ASTERLEY ESTATE VERMOUTH
250ML TIO PEPE
75GR DRY CEPES

Place all ingredients into a vacuum bag and seal.
Cook sous vide at 55°C for 45 minutes.
Strain through a coffee filter (repeat twice if necessary).
Bottle and keep refrigerated.

Shelf Life: Up to 4 weeks.

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