Wafer-thin Raspberry Caramel Crisp

Ultra-thin, crisp raspberry-caramel wafers made by fusing edible film with isomalt caramel powder — a delicate modernist plating garnish.

Nutrition

per 1 piece

Calories

Protein

Carbs

Fat

200 g	isomalt
16 g	cold water
18 g	freeze-dried raspberry powder
30 pcs	round ultra-thin edible film
10 units	freeze-dried raspberries
as needed	canola oil

For the hard isomalt: pour cold water into a saucepan, add a small amount of isomalt and mix without splashing the sides.
Over medium heat, dissolve the isomalt, stirring constantly and adding more isomalt once the mixture clears, until it is all dissolved.
Heat the dissolved isomalt to 180°C (360°F), then remove from heat and pour onto a silicone mat to cool and harden.
Once cold, break into pieces and powderize in a food processor, blender, or mortar and pestle; use immediately or store away from humidity with desiccant.
For the raspberry caramel powder: mix 150 g of the caramel powder with the freeze-dried raspberry powder and store in a sealed container with desiccant.
For the crisp: place a round ultra-thin edible film on parchment paper and lightly brush with canola oil from centre to edge.
Lay another edible film on top, aligning the edges; repeat once more for 3 layers glued with oil.
Sieve a thin, even layer of raspberry caramel powder over the top and transfer to a baking sheet lined with a silicone mat.
Bake at 190°C (375°F) for about 60 seconds until the caramel melts, watching closely so it doesn't burn.
While still hot, bend into the desired shape before it cools and crisps (or leave flat); store cold in a sealed container with desiccant.
To assemble, place a freeze-dried raspberry on the crisp, held with a dot of raspberry jam or chocolate, and serve immediately.