Crisp of Napoleon sour sweets
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- Unwrap the required amount of sweets and finely grind in a blender or coffee grinder.
- Place a silicone mat on a Gastronorm tray.
- Place a template from the El Bulli Croquanter set onto the silicone mat.
- Sprinkle the powder over the template and then remove the template from the mat.
- Place in an oven preheated to 150°C for two minutes and allow the powder to melt and form a mass. Do not allow the powder to caramelise, as it will become bitter.
- Remove the tray from the oven and allow the leaves to harden.
- Store the leaves in an air-tight container with some silicone granules to keep them dry.
- This is a great accompaniment for desserts that require balancing with fresh flavours and crisp textures.
- Delicious in a dessert with components of pineapple, coconut, and mango.
- Perfect paired with yuzu, green tea, and rice.