Matcha Sugar

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

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

Method

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