Nori Croquant

By corlear

Ingredients

• 13/4 oz dry nori seaweed
• 7 oz fondant
• 1/3 cup glucose
• 3/8 cup Isomalt
• salt

Details

Servings 10

Preparation

Step 1

For the seaweed croquant:
1. Grind the dry nori seaweed in a food processor.
2. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
3. Continue heating the mixture over a medium heat until the thermometer reads 325ºF.
4 Remove from the heat and when the mixture is no longer boiling, add the ground nori seaweed. Stir energetically.
5. Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
6. When it is sufficiently cool, cut it into slices. Leave it to cool for 5 minutes.
7. Grind the slice in the food processor until you get a fine powder.
8. Line a baking tray with a Silpat liner. Use a colander to sprinkle the powdered caramel over the tray to form a thin, regular layer. Sprinkle the salt.
9. Heat the tray at 325ºF for 1 minute.
10. Remove the baking tray from the oven. Put a sheet of greaseproof paper on top and turn the Silpat over. Cool, remove the Silpat and then break the croquant into large pieces.

Final Steps & Preparation:
1. Break into uneven pieces and serve.