Gastronomixs

Sweet dulse crisp

A stunning sweet crisp made from dulse which shows that seaweed can even be used in a dessert.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Sweet dulse crisp

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Ingredients

 

 

dulse

 

 

egg whites

 

 

granulated sugar

 

 

ground aniseed

Preparation method

  • Briefly rinse the dulse in cold water and pat dry well.
  • Arrange the dulse on silicon mats.
  • Briefly beat the egg whites and use this to coat the seaweed.
  • Sprinkle over a little granulated sugar and ground aniseed.
  • Dry the seaweed at 75°C for approx. 6 hours until crispy.

Serving suggestions

  • As a crispy garnish for an amuse-bouche or dessert with ice cream and red fruits.

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