Golden Eggs

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 300 g (10½ oz) mannitol
  • 4 g (1/10


Place the mannitol in a small heavy-based saucepan and heat to 160°C (315°F)—it should become silky and fluid. Add the gold powder and stir through until evenly distributed. Carefully pourthe golden mannitol liquid into a 4.5 cm (