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 up and coming pumpkin pie to a parsnip skin which we will use for lobster cannelloni.
For now, Aki is happy with her pudding skin.