Black Currant “Paper”

Ingredients

  • Black currant fruit purée 250 g 8.82 oz 82.51%
  • Sugar 50 g 1.76 oz 16.5%
  • Methocel A7C 3 g .11 oz .99%

Method

  1. Cut a sheet of acetate into 10 rectangles measuring 5 cm/2 in wide by 7.5 cm/3 in long.
  2. Turn a dehydrator on to 65°C/149°F.
  3. Pour the fruit purée into a blender cup and turn it on medium speed. Add the sugar and blend for a few seconds.
  4. Pour in the Methocel A7C as the blender is mixing. Shear for 45 seconds.
  5. Spread the purée onto the prepared acetate rectangles in a thin, even layer using a small offset spatula. Transfer to the dehydrator and let it dry for at least 4 hours or until it is completely dried.
  6. Reserve in the dehydrator during service to ensure that it will be crisp.

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