Dehydrated Redcurrant Crisp Tile

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Achieving a visually harmonious presentation of a dish requires careful attention, from the plating to the elements and ingredients used, in order to pleasantly surprise diners.

Decorative crisps have proven to be an ingenious and effective way to add a touch of glamour to both sweet and savoury dishes.

These components are known as “tuiles”, a term derived from the French “tuile”, which refers to a thin, crispy biscuit or wafer; either sweet or savoury, made from pastry or cheese. The word ‘tuile’ finds its origin in France and is related to the shape of French tiles, as the term alludes to these structures.

Although the preparation of these crispies or tuiles is usually quick, taking less than 3 minutes to obtain a crunchy garnish ready to enhance any dish, in the recipe below we take an unexpected twist.

Here we use unconventional ingredients such as redcurrant puree to create these crispy tiles, which will involve a dehydration process of approximately 10 hours.

The choice of Trehalose in this case is crucial, as this ingredient prevents oxidation of the fruit, allowing it to dehydrate to achieve an exceptionally crunchy texture.

Despite the time and effort invested, the result will certainly be worth it. These crips, being sweet, will become a versatile addition to both savoury dishes and sweeter options.

Dehydrated Blackcurrant Crisp

Dehydrated Redcurrant Crisp Tile

The preparation of crisps is usually quick, but in this recipe we use redcurrant puree to create the tiles, which involves a dehydration process of around 10 hours. The choice of Trehalose as an ingredient is crucial, as it prevents oxidation of the fruit and allows for an exceptional crunchy texture after dehydration.

Ingredients
  

  • 25 g Caster Sugar
  • 25 g Water
  • 200 g Redcurrant pureé
  • 30 g Trehalose Powder Sosa
  • 24 g Gelcrem Cold Sosa
  • 10 g Lemon Juice

Instructions
 

  • Heat up the water and sugar to make a syrup. Add the redcurrant purée.
    25 g Caster Sugar, 25 g Water, 200 g Redcurrant pureé
  • Mix together the Trehalose and Gelcrem Cold and add to the syrup, followed by the lemon juice.
    30 g Trehalose Powder, 24 g Gelcrem Cold, 10 g Lemon Juice
  • Mix all the ingredients together using an immersion blender and leave in the refrigerator for 20 minutes.
  • Spread onto a silicone-coated mat to create a wafer-thin layer.
  • Dry out at 115°F (45°C) for approx. 10-12 hours so that your it takes on a crisp texture.
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