Black Currant “Paper”

Preparation info
  • Yield:

    303 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Black currant fruit purée 250 g 8.82 oz 82.51%
  • Sugar

Method

  1. Cut a sheet of acetate into 10 rectangles measuring 5 cm/2 in wide by 7.5 cm/