- 30 g (1.06 oz/2 tbsp plus 1 tsp) superfine (caster) sugar
- 12 very fresh verbena leaves
- 1 egg white
Line a baking sheet (tray) with parchment (baking) paper. Sprinkle half of the sugar onto the baking sheet. Dip the verbena leaves into the egg white, then place them on the parchment paper. Sprinkle with the remaining sugar. Let dry in a dry place for 24 hours, until the leaves have crystallized, or for 3-4 hours in a 50°C (122°F) oven, with the oven door ajar. Store in an airtight container.
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