Andrea Mattasoglio
| 45 g | fig leaves green oil |
| 45 g | blent isomalt sugar |
| 45 g | flour |
| 50 g | egg white |
| 5 g | corn starch |
| 3 g | active charcoal |
Blend all the ingredients in a small blender, spread the batter over the stencil, then remove it and bake the leaves at 160C for around 5 minutes and warm up the pressing kit in the oven as well.
Let them cool down a bit and remove it from the silpat. Then press the leaves in the middle of the pressing kit and bake them for another 6 minutes.
Let them dry completely at 60-70C for about 1 hour and they’ll be ready to be stock and kept for service.
This two-part silicone mold creates sharp, uniform razor clam shells with ease. Made from 100% food-grade silicone. Each half fits together precisely for consistent results.
Perfect for striking amuses (12 × 2.5 cm per shell). The stencil is not dishwasher-safe, rinse with lukewarm water (max 40°C) without cleaning agents.
