Pistachio Leaves

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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 60 g isomalt sugar
  • 60 g glucose
  • 35 g lightly roasted pistachio nuts


Heat the isomalt sugar and glucose until completely dissolved. Cook until the isomalt starts to change to a golden brown colour on the side. Remove from the heat and add in the pistachio nuts, then pour onto a Silpat mat (silicone baking mat) and allow to cool, before blending in a Thermomix jug until you have a powder.

Cut a leaf shape stencil out of acetate. Place on a Silpat mat and dust the powder over it.

Remove the acetate carefully and place the tray inside the oven without a fan on a low heat until the powder just melts. When melted remove from the heat and bend slightly, before storing in an airtight container.

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