Obulato - presented by Oriol Castro at Chefonomy

Obulato is a clear film:
• disappears in contact with water
• holds oil
Techniques developed at El Bulli to create very thin and delicate wafers but with different textures:
- Coat with syrup and dry slowly in an oven or in the dehydrator to create very thin crispy wafers
- Heat it up under a sugar lamp so you can mould it and create very thin but crunchy ravioli.
- Coat with caramel powder (glucose & isomalt heated to 160 degrees and ground in a thermomix) and cook in a conventional oven to create neutral flavoured candy crackers.
Tip: Neutral candies can be flavoured with freeze dried fruit powders (add 20-30% to the caramel powder).