We made a puree with Hubbard squash juice and ultra tex 3, a tapioca starch. The puree is silky and smooth, similar in nature to pudding rather than a vegetable puree. The ultra tex does a great job at holding water, so much so that we thought we could make a thin sheet with the puree and then drape it over other ingredients. This morning we draped the squash over a warm macadamia nut puree. We then heated the sheet in the oven to allow it to melt over the puree and enclose it. We paired these ingredients with warmed king salmon seasoned with ginger salt.
The key today is resulting sheet puree's. Now our the doors of functionality have opened even wider. Think about using green herbs draped over a piece of fish or perhaps black truffle or smoked cashew. And all the work is done on front side of the dish allowing us to just grab a sheet and go.
