Hi, I had recently a dish in a restaurant (see attached pic) where the top of the dish used gelatine was crispy. Tried at home, but immediately when heating up in a pan, the gelantine became from solid (cold from fridge) into liquid.
Anyone has an idea what to add to the gelatine to be able to fry or heat-up until it gets crispy?
Best regards
Anyone has an idea what to add to the gelatine to be able to fry or heat-up until it gets crispy?
Best regards