Ingredients: Broth Base

1	lime (zest and juice)
200 ml	water
10 g	curry paste
3	stalks lemon grass
1	piece fresh ginger
To taste	salt

Ingredients: Crisp

170 ml	base broth
50 g	isomalt
10 g	glucose
10 g	potato starch

Instructions Finely chop the vegetables and place them in a pot with the lime zest and juice. Add the water and bring to a boil to create a fragrant broth. Simmer for about 15 minutes, then strain the mixture through a fine sieve. This will be your base broth. Measure out 170 ml of the base broth and pour it into a saucepan. Add the isomalt, glucose, and potato starch, then bring the mixture to a boil while stirring continuously until well combined. Spread the hot mixture thinly over a circular stencil on a silicone baking mat. Dry at 70°C overnight. Once dried, carefully peel off the circles and press them into your tartelette mold while still slightly warm. Unmold carefully and serve. Wanna try it yourself? You’ll find it in our webshop!