Lemon and rosemary mini-cake
Ingredients :
- 1 small French shallot
- 1/3 cup of fire vinegar
- 2 tablespoons of lemon & rosemary jelly
- A little pepper (to taste)
Preparation :
- Finely chop the French shallot.
- Add the fire vinegar, lemon-rosemary jelly and pepper.
- Mix well until the jelly is completely dissolved.
- Let it rest for a few hours in the refrigerator to allow the flavors to develop.
Enjoy as an accompaniment to fresh oysters.
