These ultra thin, semi-transparent and flavour neutral discs are made in Japan from a mixture of potato starch and lecithin and were first used in culinary applications by Chef Ferran Adria to create transparent liquid filled ravioli at his famed restaurant El Bulli. Also known as oblate paper the thin discs dissolve on contact with water and are well suited for preparations in the kitchen with a high fat content or very low moisture content ingredients such as freeze dried fruits and vegetables.
Use them to create the famed transparent ravioli or as cones, wraps or cylinders in canapes, tapas and tasting plates. You can simply cut the film with scissors or use a heat sealer to fuse sheets together or create different shapes.
100 pieces in convenient plastic container.