The idea was to make what looked like an omelet, made with corn instead of eggs. We started out with a corn puree thickened with iota carrageenan which we spread thin on a dehydrator mat. We dried it partway to form a light skin on top while preserving the tender texture of the sheet. Then we put the dehydrator tray in the freezer so that we could solidify the puree and flip it on the teflon paper. When the corn was frozen solid, we removed it from the teflon paper, flipped it over again and put it back in the dehydrator to form a thin skin on the other side of the corn puree. Once the corn puree was dry to the touch and still tender in the center we put it into the refrigerator to set. We then trimmed the omelet into sheets and when we were ready to eat we filled them with warm morels, nasturtium leaves, basil blossoms, smoked salt and black pepper. The hot filling gently warmed the corn omelet so that everything was warm and sweet when we began to eat.
We have since revised our method to make a slightly firmer and easier omelet to handle with a few less steps.