Fruit Crisps

Preparation info
  • Yield:

    250 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Water 175 g 6.17 oz 70%
  • Freeze-dried fruit powder/


  1. Turn a dehydrator on to 65°C/150°F.
  2. Prepare each desired flavor of crisp separately. Combine the water with the freeze-dried powder (see Resources) in a small, shallow sauce pot; stir until dissolved.
  3. Stir in the potato starch and turn the heat up to high. Stir constantly until you obtain a gelatinous mass.
  4. Spr