powder day

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when we did the mojito a couple months ago we played with the idea of using balloons to mould sugar. it made a great sugar cup that was very pretty…. but not very nice to eat. the challenge was to make the ball more edible. the answer was croquant. we would use croquant ground into a powder and dusted onto a balloon, heat in the oven (150C), let cool and take out the balloon.

the next step was to flavor it; we used matcha and added it to the croquant powder.

the powder can get a little messy if you’re not careful. it will stick to anything and it absorbs moisture quite easily. that was when we realized that you can dust a sheet of acetate, leave it to sit about 5 minutes (allowing the humidity to turn it into a sheet of sugar), then cut the shape you like and melt. Another option is to put the shapes that you cut into a dehydrator and have a different texture.