Instrucciones

Centrifuge apple and yuzu juice until you obtain 170 ml of liquid. Add the isomalt, glucose, and potato starch. Bring the mixture to a boil while stirring continuously, until fully combined and smooth.

pread the hot mixture thinly over a circular stencil on a silicone baking mat.

Dry overnight at 70 °C. Once completely dried, carefully peel off the circles. While they are still slightly warm and pliable, press them into tartelette molds. Allow to cool fully until crisp.

Carefully unmold and serve.