Label
All
0
Clear all filters

Ole Mouritsen, Klavs Styrbæk

Candied Seaweed

Rate this recipe

banner
Preparation info
    • Difficulty

      Easy

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About

The simple recipe was elaborated by chefs Daniel Burns and Florent Ladeyn at a workshop in Illulissat that centered on discovering new uses for the natural ingredients that could be harvested in Greenland.

Ingredients

  • 14 ounces (400 g) cleaned, wet winged kelp (Alaria esculenta)
  • 1 cup (

Method

  • Blanch the kelp two times.
  • Mix together the water and sugar and heat the mixture. Place the kelp in the mixture.
  • Reduce the liquid over low heat for 30 minutes.
  • Remove the kelp fronds and spread them out on a dehydrator sheet.
  • Dehydrate the kelp for 15 hours at room temperature.
  • The candied kelp can be eaten as a sweet snac

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title