My take on delightful corals that can be used in desserts or appetizers. Desserts can often become a bit too soft in their various textures, and here a crispy (and beautiful) coral is a perfect companion.
Recipe for coral tuille
My take on delightful coral tuilles, which can be used in both desserts and appetizers.
Desserts can often become a bit too soft in various textures, and here a crispy (and beautiful) coral is a perfect companion.
The good thing is it takes less than 20 minutes from start to finish. The downside is that they need to be eaten fairly quickly as they don’t stay crispy for hours.
See a short snippet of us making a coral tuille here (full access to the entire video in PREMIUM):
Servings: pc.
Coral tuille
My take on delightful corals that can be used in desserts or appetizers. Desserts can often become a bit too soft in their various textures, and here a crispy (and beautiful) coral is a perfect companion.
Equipment
- Immersion Hand Blender
- Frying Pan
- Palette Knife
Ingredients
- 65 gram Oil neutral
- 55 gram Water
- 10 gram Flour
- 1 pinch Salt
- Fruit color or squid ink if you want them colored
Instructions
- Mix all the ingredients in a tall glass - the one that comes with your immersion blender. If you don't have an immersion blender, you can use a regular blender, but then I would make the portion larger than my recipe.
- Heat up a pan on medium-high heat and pour about 1/2 dl of the batter onto the pan.
- Let them cook and do not stir the mixture.
- The batter will bubble up and the liquid will evaporate, creating these beautiful coral holes.
- When almost all the liquid has evaporated, carefully remove the coral with a spatula and place it on absorbent paper (kitchen paper or a clean kitchen towel).
- Gently dab it on top and serve immediately.