Lace Tuile, a French Crispy Garnish

Method

1. 1

   Place the water, neutral oil and flour in a bowl. Whisk thoroughly until you have a completely smooth mixture with no lumps.

2. 2

   Add colour or flavour If you want to colour the tuile, add a small amount of activated charcoal and mix well. Alternatively, replace part of the neutral oil with a strongly flavoured herb oil, such as parsley, basil or mint oil. The amount can be adjusted depending on how strong you want the colour or flavour to be.

3. 3

   Heat the pan Place a non-stick frying pan over medium-high to high heat. Give the mixture another good whisk immediately before cooking, as the flour and water can separate from the oil.

4. 4

   Cook the tuile Pour a thin layer of the mixture into the hot pan. The mixture will immediately begin to bubble and form a lace-like pattern as the water evaporates. Do not move or flip the tuile. Let it cook until the bubbling has almost completely stopped and the tuile is deeply crisp and no longer wet.

5. 5

   Remove the excess oil Carefully lift the tuile from the pan using a spatula. Place it immediately on absorbing kitchen paper to remove the excess oil.

6. 6

   Shape the tuile While it is still warm, you can leave it flat or carefully shape it over a rolling pin, bottle or another mould. Once it cools, it will become very crisp and keep its shape.

7. 7

   Repeat Whisk the mixture again before making each tuile, as the oil and water will naturally separate between batches.

8. 8

   Serve Use the lace tuile as a garnish for fish, seafood, meat, vegetables, soups or plated desserts. The neutral version adds a delicate crunch, while herb oils and natural colourants allow you to match the tuile to the dish.

9. 9

   A simple trick The key to getting the beautiful lace effect is the ratio of water to oil and a sufficiently hot pan. Don't add too much batter — a very thin layer gives you the finest and crispiest result.