Pistachio Leaves

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 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