From: Akira Back, Yellowtail Sushi Restaurant & Bar, Las Vegas. Yield: 4 servings. Strawberry Chips: 2 strawberries, tops trimmed, sliced thin lengthwise ½ cup sugar ½ cup water Combine water and sugar; make into simple syrup. Dip strawberry slices in simple syrup and dry on silpat in a 175°F oven for 6 hours. Strawberry Sorbet: 1,000 g. strawberries, trimmed, rough cut 250 g. sugar 250 g. water 40 g. dextrose 2 g. sorbet stabilizer Combine ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.