- 1250g Fruit juice (apple, lingonberry,)
- 400g cornflour
Lace Tuile
Ingredients
Method
Sift cornflour then add to the juice in the blender, mix for 1 minute, strain through chinois
In a hot pan, add one ladle of the batter and fry until you can peel it from the pan, turn over and fry for 20 seconds
Remove onto tray, they should be lightly caramelized but not dark
Repeat for the rest of the mix
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