Candied Shiso
Elements
Items
Scale
- 15 shiso leaves, rinsed and patted dry
- 2 tbsp egg whites or aquafaba
- 3 tbsp cane sugar
Eggless Model
- 15 shiso leaves, rinsed and patted dry
- 3 tbsp cane sugar
- 1 ½ tbsp water
- ¼ cup cane sugar
Directions
- Utilizing a small pastry brush, brush a really skinny layer of egg whites or aquafaba on to each side of the shiso leaf. Dip the shiso leaf right into a shallow bowl of sugar and coat either side.
- Fastidiously place on a wire rack and permit them to dry for twenty-four hours, flipping them midway all through the day.
Eggless Model
- Add sugar and water to a small saucepan over medium warmth. Deliver to a boil and stir till sugar is dissolved. Take away from warmth and permit it to chill to room temperature.
- Utilizing a small pastry brush, brush the leaves with the syrup on each side after which dip in sugar (in a separate shallow bowl) to coat. Place on a wire rack or parchment paper and go away them to dry for twenty-four hours, flipping them half manner all through the day.
Notes
- recipe impressed & tailored from Natasha Pickowicz
- Word: These are finest saved in an air tight container. The aquafaba ones final about 14 days and the egg white / easy syrup ones final about one month.
