Candy from a bird with pine nuts, cream cheese and cold smoke damask rose.
Chicken fillet salt, pepper, rosemary and vacuuming with apple juice. Boil at a temperature of 60C * for 2 hours. Grind Cooter cheese until smooth. Add mustard, pine nuts. Roll into balls, breaded in chopped dill. Tomato juice and apple pour shot in layers, add a drop of Tabasco. Decorate with flowers. Pour water into the pot, add a drop of essential oil and liquid nitrogen.