Coffee Tuile

For the Coffee Tuile

• 60 g liquid glucose
• 105 g fondant
• freeze-dried coffee to taste

Bring the glucose and fondant up to 155°C. Pour onto a non-stick baking mat and leave to cool. Blitz to a fine powder and add the freeze-dried coffee to taste. Sprinkle finely over a non-stick baking mat and bake at 160°C for 2-3 minutes.