Crystallised Fennel Fronds

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 1 organic egg white
  • 1 bunch fennel fronds
  • 50 g (1


Line a tray with non-stick baking paper. Using a fork, lightly break down the egg white in a bowl. Dip a pastry brush in the egg white and lightly brush the fennel fronds. Sprinkle over the caster sugar, making sure it doesn’t clump. Place the fennel on the prepared tray and leave to dry and crystallise at room temperature for 3–4 hours until required.