I came across a clip from some Michelin restaurant. In the video the chef created a spinach puree. Seemingly only using spinach and water. Then spread it out on a silicon sheet and baked it. The result was this almost rubbery(flexibility wise) sheet they then cut and rolled into a cylinder and stuffed with asparagus puree. I tried making it, but yea that did not happen. My sheet was either too crispy and broke or too wet and just was puree. Anyone know some guides for what the video showed, if its even real and not staged for the video? Closest I found was fruit rolls but those require dehydration for like 6 hours.
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