Christine Manfield

Black Pepper Cellophane Wafers

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 150 g fondant
  • 100 g liquid glucose
  • 1 teaspoon

Method

  1. Heat the fondant, glucose and pepper in a small heavy-based saucepan over low heat, stirring until the mixture registers 145°C on a probe or sugar thermometer. Immediately pour onto a silicone mat without touching it; there is no need to spread the mixture as the pieces will be broken up later. Leave to cool and harden.
  2. Preheat the