Crispy coral tuile

 

Great for extra texture and flavour, coral tuile. With addition of natural flavours such as squid ink or beetroot sourdough juice, this easy to make tuile will complete our dish with extra texture.

95g filtered water ( or half oil half water )

10g all purpose flour 

1/2 tsp Natural food colouring 

1/2 tsp icing sugar ( optional )

Whisk all of the ingredients untill smooth and there is no lumps of the flour, the mix should be quite runny. To loosen up add more water if necessary.

Heat the pan untill smokey hot just under 200c.  ( depending on your needs and size of your tuile) coat the pan with a splash of the oil and add carefully add spoon of the tuile mix into the oil. It will splatter a lot as it drives off the moisture so please be careful. As it bubbles, it should form a lacy biscuit. Let it cook until it stops bubbling which tell you is dry and carefully remove with a palette knife. Lay and dry on kitchen paper.