"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice. Everyone knows how to make a meringue and the ice-cream can be bought, but the kelp oil gives it the wow factor." Try top-quality extra-virgin olive oil in place of kelp oil.
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