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Sea lettuce crisp

This sea lettuce crisp offers a surprising combination of the umami of seaweed and the crunchy texture of isomalt. The use of isomalt gives the sea lettuce a unique crispy bite with a fresh, slightly sweet flavour. For the sea lettuce puree, raw sea lettuce is blended.

Creation by Michael Schook & Lars Brandwijk, restaurants Héroine & Putaine, Rotterdam, the Netherlands.

Makes 750g.

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Allergens and dietary requirements

  • Vegan

Ingredients

500
g
sea lettuce puree
95
g
isomalt
30
g
sugar
35
g
glucose syrup
12
g
maltodextrin
1
g
xanthan gum
as needed
green food colouring
as needed
salt

Scale recipe

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