Isomalt Tuille

• 100 g glucose
• 100 g isomalt

Bring the glucose and isomalt together in a medium pot and cook until they reach 160°C on a sugar thermometer. Pour onto a non-stick silicon mat and leave to cool.

Once cool, break into pieces and blend into a fine powder. Sprinkle the powder onto a non-stick silicon mat using a fine sieve so you get a thin, even layer.

Bake in the oven at 160°C until the powder has melted, and