Pine Tuile

For the Pine Tuile

• 60 g liquid glucose
• 105 g fondant
• dried pine needles to taste, d

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 dried pine to taste. Sprinkle finely over a non-stick baking mat and bake at 160°C for 2-3 minutes. Store in