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.
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