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Sugared Fennel Fronds
Preparation info
- Yield about
20
Sugared Fennel Fronds - Difficulty
Easy
Appears in
Published 2008
Ingredients
50 g 1.76 oz 10 g .35
Method
- Using a smooth artist’s brush, brush both sides of the fronds with a thin layer of egg whites, then gently toss them in the sugar. Pick the fronds up by the stems and let them dry on a sheet pan lined with parchment paper at room temperature for at least 4 hours before using.
- Reserve in an airtight container at room temperature. Discard leftover fronds after 3
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Components
- Sugared Fennel Fronds
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