Robert Wemischner

Isomalt and tea décor

Preparation info
  • Yield:

    12

    garnishes
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
4 120

Method

  • In a small heavy saucepan, melt the Isomalt with enough water to moisten.
  • Cook without stirring until liquefied.
  • Pour the hot and flowing Isomalt onto a Silpat in a thin layer.
  • Sprinkle tea leaves sparingly over the Isomalt, allow to cool, and then break into irregular-shaped shards to use as a garnish.