Martin Benn

White Sugar Shards

Preparation info
    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 160 g (5⅔ oz) isomalt
  • 6 g (⅕

Method

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 (