Basil Crisp
A Thin Green Accent
This crisp combines potato starch, tapioca and basil water into a fine, paper-thin sheet. It brings crunch, color and a vegetal note to the tomato plate.
Ingredients
150 g potato
10 g plant-based butter
10 g basil
75 g water
30 g tapioca pearls
1 g salt
Method
Cook the tapioca: Bring a pot of water to a boil. Add the tapioca pearls and cook until they turn fully translucent (about 15–20 minutes, depending on size). Stir occasionally to prevent sticking. Drain and rinse briefly under cold water to stop cooking. Set aside.
Cook the potatoes: Peel, cut and boil until soft. Drain and blend immediately with butter while still hot to create a smooth purée.
Combine with tapioca: Add the cooked tapioca pearls to the potato purée. Blend until the mixture is uniform.
Prepare basil water: Blend basil with 75 g water. Strain to obtain a smooth, bright green liquid.
Mix: Combine the basil water with the potato-tapioca cream. Blend until smooth and slightly liquid. Strain carefully to remove any lumps.
Rest: Let the mixture rest in the fridge for 2 hours.
Spread and bake: Spread a thin layer into a silicone mold. Bake in a preheated oven at 150 °C for 11 minutes, without ventilation. I used a Silicone molds with leaf patterns.
Unmold: Remove while still hot and let cool completely until crisp.
Notes & Plating Tips
Tapioca pearls: Make sure they are fully translucent; undercooked pearls will remain chewy instead of blending smoothly.
Texture: The result should be thin, brittle and glass-like.
Color: Straining basil water is key for a uniform, bright green.
Baking note: Oven times may vary slightly; watch carefully in the last minutes.
A delicate sheet that adds structure and a flash of green to the Tomato Symphony.
