Olive
oil spiral
For virgin olive oil caramel
100 g of Isomalt
25 g of glucose
1.5 g of Sucro
45 g of extra virgin olive oil
1.5 g of Glice
Mix the Isomalt, the glucose and Sucro
and cook at 160° C (they will obtain
the missing 5° C with their own heat).
As the caramel is cooking, dissolve Glice
with the virgin olive oil at 50° C.
When the caramel is at 160° C drizzle
the oil and bind with a spatula.
When the caramel has absorbed all the oil,
spread out on sulphurised paper.
With this caramel we can make many different
forms, such as the olive oil spiral. |
