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.