Lace Tuile

Ben Spalding

Ben Spalding

11th January 2011

Lace Tuile

Lace Tuile

Ingredients

  • 1250g Fruit juice (apple, lingonberry,)
  • 400g cornflour

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