A raspberry flavored caramel that is paper-thin, crunchy and can be shaped thanks to a smart application of ultra-thin edible film by molecular gastronomy Chefs Juan Mari Arzak and Ferran Adria. The resulting flavored caramel crisps can be used as base for a modernist pie, as an appetizer, dish garnish or dessert.
Caramel powder is flavored with freeze-dried raspberry, then sprinkled over an ultra-thin edible film and finally melted for a few seconds in the oven to create this wafer-thin layer of hard caramel. For extra crunchiness, you can layer 2 or 3 edible films brushed with a little oil. When hot, the caramel films can be given a desired shape for an additional dimension.
For flavoring you do not need to limit yourself to raspberry; you can use all sorts of freeze-dried fruits and vegetables, cocoa powder, seaweed powder or even dehydrated morel mushrooms. While hot, you can also sprinkle some solids such as seeds, nuts, herb crystals, flower crystlas or cereal and place them in the oven for a few additional seconds so they stick to the surface of the crisp.
- 200 g isomalt
- 16 g cold water
- 18 g freeze dried raspberry powder (if whole, powderize using food processor)
- 30 round ultra-thin edible film
- 10 units freeze dried raspberries
- Canola oil
1- Pour cold water into saucepan.
2- Add small amount of isomalt and mix with the water. Do not splash the sides.
3- In medium heat, dissolve the isomalt stirring constantly. Do not splash isomalt onto the inside walls of the pan.
4- When the mix starts to become clear, add more isomalt.
5- Repeat steps 3 and 4 a couple of times until you dissolve all the isomalt.
6- Heat dissolved isomalt to 180 °C (360 °F).
7- Once isomalt reaches this temperature, remove from heat and pour onto silicone mat to let it cool until it hardens.
8- Once cold, break it into small pieces and powderize it using a food processor or blender. You can also use a mortar and pestle. Proceed with next step immediately or keep away from humidity, store in sealed container with desiccant packets if necessary.
1- Mix 150 g of neutral caramel powder with 18 g of freeze-dried raspberry powder.
2- Store immediately in a sealed container with desiccant packets.
1- Place a round ultra-thin edible film on parchment paper.
2- Using a small brush, lightly coat the edible film with canola oil with strokes from the center to the edge of the film.
3- Carefully lay another edible film on top, making sure the edges align.
4- Repeat step 2 and 3 one more time so you have 3 layers of edible film ‘glued’ with oil.
5- Using a sieve, sprinkle the top with a thin layer of raspberry caramel powder.
6- Carefully transfer sprinkled edible films to a baking sheet lined with a silicone mat.
7- Place baking sheet in a preheated oven to 190 °C (375 °F) for about 60 seconds until the caramel melts. Make sure it doesn’t burn, remove sooner if necessary.
8- Remove from oven and while still hot you can bend the edible film to create the desired shape before it cools down and becomes crisp. In this case we just left it flat.
9- Store in a sealed container with desiccant packets once they are cold.
2- Serve immediately.