We thinly sliced pieces of honeydew melon and saturated them with an aromatic honeydew gelatin. The slices were then laid out flat and dehydrated. The result is a wafer-thin, crunchy honeydew crisp, packed with intense flavor and possessing an incredibly delicate texture. For a first run, we are very excited with the results. As we continue down this path, we will be exploring using gellan and pectin-based purees to act as a crisping substrate and flavor medium for delicate fruits and vegetables.
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