I was excited to try Prosecco in jelly making and this jewel like jelly is the result. It is less sweet than most jellies, with a lot of tangy citrus flavor. The color comes from beautiful blood oranges.
Cure raw yolks in a soy sauce mixture until they are just firm. The high concentration of salt in the curing liquid draws water from the exterior of the yolk, forming a thin, intensely savory exterior shell around a gooey, runny interior.