White Sugar Shards

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 160 g (5⅔ oz) isomalt
  • 6 g (


Pour a quarter of the isomalt into a heavy-based saucepan and heat gently to melt. Continue to add the isomalt until all the isomalt is added, then heat the isomalt to 160°C (315°F). Leave the sugar to cool to 135°C (275°F) then add the titanium dioxide and mix completely through. Using an 8 cm (