Edible fruit glass: making thin, crisp sheets

Edible fruit glass must be thin, dry and strong enough to reach the plate intact. Simply drying a jelly is not enough: it requires a film-forming base, spread evenly and then dried.

Prepare the base

Strain a juice or blend a purée to remove larger particles. If needed, adjust its consistency with Ultratex: it should have enough body to spread evenly without becoming a thick paste.

This version uses Crisp Film to form sheets, with a starting dose of 5 g per 100 g. Test this with your chosen juice, as sugar, fibre and moisture affect the result.

Spread and dry

Spread a thin layer on a silicone mat suitable for drying. Keep the thickness as even as possible: very thin edges dry before the centre.

The method uses approximately 75 °C for several hours; the time is not fixed. Check the sheet and extend drying only as needed. If the centre is still soft, do not judge the whole sheet by its edge.

Shape and serve

To bend the sheet, work while it is still pliable, before it becomes brittle. Leave it to cool and protect it from moisture. Add it close to serving: creams, fresh fruit and a humid environment can soften it.

Do not replace Crisp Film with an equal dose of agar: their functions differ. For the distinction between gels and crisp sheets, see the overview of edible fruit glass.