Crystallised Feuilletine with Violets

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 25 g (1 oz) caster (superfine) sugar
  • 25 g (1 <


Heat the sugar and feuilletine together in a very small saucepan over medium–high heat and cook until the sugar has melted and the feuilletine toasts, stirring constantly. Remove from the heat and continue to stir while the mixture cools, to stop the flakes sticking together.

Meanwhile, crush the crystallised violets using a mortar and pestle. Place the feuilletine into a mortar and gri