Молекулярная гастрономия: Ультра-тонкая тортилья с креветкой.

Get edible film at This ultra-thin and crunchy tortilla is packed with strong ocean flavors. Inspired by molecular gastronomy Chef Dani García from restaurant Calima in Spain, the tortilla is made with fried ultra-thin edible film, dried nori powder, dried shrimp powder and fresh shrimp. Get full recipe at This is another great application of ultra-thin edible films. In this recipe we show you how to make the ultra-thin edible