Porcini amber
5 fresh porcinis
200g porcini stock
3g Kappa
Slice the porcinis to a thickness of 0.3cm. Mix the stock with the Kappa and bring to a boil until dissolved. Dip a porcini slice into the mixture and place on a flat tray. Repeat with the rest of the slices.

Gelatinated cucumbers in bloom
20 cucumbers in bloom
100g brine from pickled gherkins
0.75g Kappa
Wash the cucumbers in bloom and refrigerate. Combine 100g of brine from pickled gherkins with the Kappa in a saucepan. Bring to a boil. Dip the cucumbers twice in the warm mixture and refrigerate.