Matcha Sugar

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 150 g ( oz) fondant patissiere
  • 75 g (2⅔


Preheat the oven to 160°C (315°F/Gas 2–3).

Heat the fondant and glucose in a small clean saucepan over medium-low heat until completely melted. Add the isomalt and continue to heat until dissolved. Increase the heat to high and bring to 162°C (325°F). Transfer to a tray lined w