This recipe is for approximately three tuille sheets.

• 30 g soft green herb leaves (such as parsley or basil)
• 150 g sunflower oil
• 65 g egg white
• 45 g green herb oil
• 6,5 g salt
• 9 g sugar
• 55 g flour

Method

First, make the green herb oil. Add the herb leaves and sunflower oil to a blender. Blend until the herbs are completely broken down and the oil turns bright green.

Pour the herb oil through a fine sieve lined with kitchen paper. Place it in the fridge and let the oil slowly drain through. Once strained, weigh 40 g of the green herb oil.

Add the 40 g green herb oil to a blender together with the egg white, salt, sugar and flour. Blend until a smooth batter forms.

Spread the batter into the tuille mold and level it with a pallet knife. Bake the tuille at 150 °C (302 °F) for around 8 minutes, until dry and crispy.

Gently remove the tuille from the mold while still warm to prevent it from breaking. Let it cool completely and keep it dry and covered until needed.