EATIBLE MANDARIN PAPER
Ingredients:
250 gr. Mandarin juice
15 gr. Mandarin paste
3 gr. Metilgel
20 gr. Instangel
Process:
Mix all ingredients and let cool down until it reaches 4ºC.
Whip until it gets a sort of meringue texture.
Spread it 0,5 cm thin on a Silpad and dry out at 65 ºC, 3 hours.
