Edible Flavoured Stones

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


To make the Cherry Stone Filling

  • 175 g (6 oz) sour cherry purée (Boiron)
  • 30 ml (


To make the Cherry Stone Filling

Mix the cherry purée, cherry brandy and sugar together in a bowl until the sugar dissolves. Add the xanthan and blend with a handheld blender for 5–7 seconds until it hydrates and thickens the purée. Refrigerate for 1 hour.

To make the Coconut Cream Stone Filling

Heat the milk, cream, coconut cream, sugar a