Olive Oil Candy

By corlear

Ingredients

• For the neutral caramel slices:
• 3 tbsp Isomalt
• 3 tbsp glucose
• 4 oz fondant
• For the frozen oil cubes:
• 1/3 cup virgin olive oil
• To finish:
• Maldon salt

Details

Servings 10

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. Cook over a medium heat until the thermometer reads 325ºF (the other 40ºF will come from the heat of the mixture).
3. Remove from the heat and spread over a piece of greaseproof paper. The mixture should be between ½ and ¾" thick.
4. When it reaches the right temperature, cut it into 2 x 2" slices and put on one side.
5. Prepare a baking tray with 2 Silplat liners and place a caramel slice in between them and place in the oven at 345ºF.
6. Leave in the oven for 5 min until the caramel has dissolved and then use a rolling pin to roll the caramel out very thinly.
7. Put the mixture on a piece of greaseproof paper on the same tray and form it into the desired shape.
8. If the caramel begins to cool, heat it in the oven for a minute and then cut it again.
9. Cut 10 ¾ x ¾" slices and 10 1¼ x 1¼" slices.
10. Check that the caramel slices do not have pores so the oil does not escape.

For the frozen oil cubes:
1. Fill 10 2/3" x 2/3" x 2/3" moulds with virgin olive oil.
2. Freeze at -70ºF.
3. When it is frozen, remove from the mould and place on a metal tray with a Silpat liner in the freezer
4. Caramelize the olive oil cubes by putting a caramel slice on either side of the oil and applying heat using a blow torch, so that the caramel takes on the shape of the oil.

Final Steps & Preparation:
1. Cover the 3 oil cubes with the large caramel slices.
2. Place in the salamandra and melt the caramel. Turn over and cover with the small caramel slice and repeat the operation in the salamandra. Check that the caramel is thoroughly sealed and wait for 2 minutes until the oil melts.
3. Serve on a spoon with a little Maldon salt.