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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