Muscovado Leaves

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 100 g ( oz) unsalted butter, diced
  • 65 g (2⅓


Put the butter, honey and muscovado sugar in a heavy-based saucepan and heat until melted well together. Remove from the heat and leave to cool slightly. Lightly whisk the egg whites in a bowl to break them down. Slowly add the whites to the sugar mix, whisking to temper them in. Add the flour a little