- 10
Ingredients
- For the neutral caramel slices:
- 1/2 cup fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- For the Padrón pepper seeds:
- 30 Padrón peppers
- 2 cups 0.4º sunflower oil
- To finish:
- Maldon salt
Preparation
Step 1
For the neutral caramel slices:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have dissolved and add the Isomalt.
2. Leave to cook over a medium heat until the thermometer reads 325ºF (the other 40ºF will come from the very heat of the mixture).
3. Remove from the heat and spread the mixture approximately ½ or ¾" thick over a piece of greaseproof paper.
4. When it reaches the correct temperature, cut it into 2 x 2" slices. Keep on one side to use later.
5. Prepare a baking tray with 2 Silpat liners and place the caramel slice between them. Put the tray in the oven at 345ºF.
6. Leave in the oven for 5 minutes until the caramel has dissolved and use a rolling pin to roll it out until it is very thin.
7. Transfer the caramel to a piece of greaseproof paper on the same tray. Cut into 1" squares.
8. If the caramel cools, put it back in the oven for a minute to warm up and then cut it again.
For the Padrón pepper seeds:
1. Fry the peppers in very hot olive oil for 20 seconds.
2. Lift the peppers out of the oil using a slotted spoon and put them on a piece of kitchen towel.
3. Use a pair of scissors to cut off the base of the stalk and remove the whole seeds. Place to one side.
Final Steps & Preparation:
1. Put a Silpat liner on a baking tray.
2. Arrange the seeds in groups of 3 on the Silpat liner and put a caramel slice on top of each group of seeds.
3. Put them in a salamandra until the caramel sticks to the seeds.
4. Remove from the salamandra and turn the seeds over by folding over the Silpat liner. Place another caramel slice on top of each group of seeds and repeat point 3.
5. Place the caramelized seeds in a dessert spoon and sprinkle with Maldon salt.