Pistachio Leaves

• 60 g isomalt sugar
• 60 g glucose
• 35 g <

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