Ingredienti: Base per brodo

1	lime (scorza e succo)
200 ml	acqua
10 g	pasta di curry
3	gambi di citronella
1	pezzo di zenzero fresco
A piacere	sale

Ingredienti: Croccante

170 ml	brodo di base
50 g	isomalto
10 g	glucosio
10 g	fecola di patate

Istruzioni 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!