Basil & Spinach Isomalt Crunchy Leaves
It’s been quite a lot of time since I shared this video for the first time. Old version of my studio, old studio lights, younger Andrea, but this is still one of my all-times favourite designs for a bite!
Ingredients
Directions
- 1
Blanch the basil and spinach in boiling salted water.
- 2
Transfer them in water and ice to stop them from cooking and blend everything with 40g of the cooling water.
- 3
Pass everything through a sieve, then mix 300g of the basil and spinach puree, the isomalt, the icing sugar, the glucose syrup and the corn starch.
- 4
Blend it until smooth.
- 5
Heat the mixture until it thickens, season with salt, then use a stencil to get the shape of the leaves.
- 6
Bake in the oven at 100C for about 1h.
- 7
Also heat the silicone mold and, while still hot, insert the leaves into the mold to get the typical veins on them.
- 8
Once cooled they’ll be crunchy and tasty.
- 9
Finish them with basil powder on the top.
