_:n9d78d8df166d4f1b8b6a2aa13a5fcd30xb11
<http://schema.org/text>
"Parsley Foam: Blanch the garlic cloves by boiling them in water 3 times for 20 seconds each time. Bring the milk to a boil in a separate pot. Dry the garlic cloves and add them to the boiling milk and cook until very tender and smooth. Blanch the parsley in boiling water and put it in the food processor to obtain a liquid juice. Add the garlic and make a puree. Add the gelatin. Strain the mixture and allow to cool."
<https://www.cookingchanneltv.com/recipes/rabbit-in-balsamic-vinegar-1939526>