Aki’s insistence on pudding skin sparked this creation. The skin is made with a chocolate sorbet base thickened with a konjac and xanthan gum blend. The base is then rolled thin and sliced to form strips of pudding skin. We served it with an orange-rum caramel. The flexibility of the skin presents a number of future options and possibilities, from the upcoming pumpkin pie to a parsnip skin which we will use for lobster cannelloni. For now, Aki is happy with her pudding skin.
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