Green Herb Tuile Recipe
A light, crispy herb tuile with vibrant green color and delicate coral texture, ideal for modern restaurant plating and elegant savory presentations.
Equipment
- Blender
- Fine strainer
- Non-stick pan
- Mixing bowl
- Paper towels
Ingredients
- 50 ml herb puree parsley, basil, spinach, or chives
- 50 ml water
- 40 ml neutral oil Can also use green herb oil
- 15 g all-purpose flour
- 1 pinch salt
Instructions
Step 1 – Blend the Herbs
- Blend fresh herbs with water until smooth.50 ml herb puree, 50 ml water
- Strain if necessary for a cleaner texture.
Step 2 – Make the Batter
- Whisk together: herb puree, oil, flour, salt40 ml neutral oil, 15 g all-purpose flour, 1 pinch salt
- Mix until completely smooth and fluid.
Step 3 – Heat the Pan
- Heat a non-stick pan over medium heat.
- The pan should be hot enough for immediate bubbling but not smoking.
Step 4 – Cook the Tuile
- Pour a small amount of batter into the pan.
- Allow it to bubble and form its lace-like structure.
- Cook until bubbling slows and the tuile looks dry and crisp.
Step 5 – Drain and Cool
- Transfer to paper towels immediately.
- Allow to cool fully before serving.
Notes
- Fresh herbs produce brighter flavor and color
- Spinach gives stronger green color with milder taste
- Basil pairs beautifully with tomato dishes
- Avoid overheating or herbs may darken
Storage
- Store airtight away from humidity
- Best served fresh
- Reheat briefly to restore crispness if needed
Nutrition
Calories: 42kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 3.8g | Sodium: 20mg | Fiber: 0.2g