Tuile in Three Flavors
Tuile in Three Flavors
Spinach Tuile
- 20 g plain flour
- 100 ml oil
- 140 ml spinach juice (from blanched and blended spinach)
- Seasoning to taste
Beetroot Tuile
- 20 g plain flour
- 100 ml oil
- 140 ml beetroot juice (from fresh beetroot or pre-made juice)
- Seasoning to taste
Squid Ink Tuile
- 20 g plain flour
- 100 ml oil
- 100 ml fish stock reduction
- 40 g squid ink
- Seasoning to taste
Method
- Combine the flour, oil, and juice or stock (specific to each flavor) in a bowl.
- Season to taste and whisk until smooth.
- Spread the mixture thinly on a non-stick baking mat or silicone mold.
- Bake at 170°C (338°F) for 5–7 minutes, or until the tuile is crisp and cooked through.
- Allow to cool completely before carefully removing from the baking mat.