ISO info on solid sauces

[Sartain]

I'm trying to find information on how to make a solid disk of a sauce. Something akin to Paul Liebrandt's passion fruit (I believe) sauce disk that he made on the FoodNetwork Miami challenge, if anyone has seen it.

Any recipes, texts, general pointers would be greatly appreciated.

Thanks,

Steph

[Shalmanese]

What sort of texture do you want? it seems to me that once a sauce becomes solid, it becomes a gel or a colloid or something else. What exactly do you want to get out of a solid sauce?

[Sartain]

I was thinking about a very thin layer of a fruit-based sauce. A gel, or even something with almost a crunch to it. Something that could be used with foie gras in a layered effect like a mille feuille.

[BryanZ]

If you're just looking for gel-like sheets why not just make a thin sheet of gelatinized sauce and cut shapes to fit?

[hathor]

Dehydrate if you want some crunch. Check out the "Ideas in Food" blog, they have lots of different takes on ribbons, and glasses etc.