Olive Oil Bon Bons
By Sid • Oct 2nd, 2007 • Category: Recipes
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This is the signature dish of a great chef – José Andrés and is served at his restaurant – Minibar. I first saw a visual on a ‘Discovery Travel and Living’ program. Wondered what it was, and definitely knew it looked interesting. Then saw it again on ‘Tastespotting’ a great site, and finally found the recipe at My Husband Cooks. I need to dream up some more presentation ideas though.
The final result is a hard drop like casing of sugar embedded within which is a small measure of olive oil. It crunches in your mouth, gently spreading the pure taste of extra virgin olive oil and in a few moments, its all gone.
The original product is apparently made from a sugar substitute called isomalt.
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Method:
I’m not very good at this yet, but with a little practice, should be able to do it. |
Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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I think you meant to type corn syrup and not “cane”.
Thanks for your version of this recipe, pictures look great.
Yes, you’re right. Mistake corrected. Thank you!
This is very interesting. I am a chef myself but I was a little confused on your recipe. I quote;"One measure sugar1/4 measure corn syrup…"What do you mean by One measure sugar? Is that like one measure sugar, two something else or One cup or something. Just wondering. I know from experience and left over burns hot sugar hurts.
Hello Daniel: Yes, hot sugar hurts
Just substitute ‘measure’ with any measure of your choice – spoons for example, and use the same measure throughout. I suggest starting with table spoons, unless you have a very precise flame! Do let me know how it worked for you.
Wow!! it looks like a piece of art work you would find in some expensive art gallery!
It looks really cool. What an interesting recipe. I may have to try it to see if I like it at all. I can’t imagine what it would taste like. Did you like it?
I’ve seen olive oil snow. chef sean brock from McCrady’s in Charleston, SC does something with olive oil and liquid nitrogen. this is cool, something that i can try at home since I don’t have liquid nitrogen hanging around!
This is so cool! I really want to try this out. Do you by any chance know the original isomalt recipe? I have to keep a low sugar diet so one made with isomalt could be pretty cool…
Wow, this is very intriguing. If I can overcome my fear of working with hot sugar I will try it.
Chuck: Thank you!
Joy: This is something you would probably call pre-starter / pre-entree. Doesn’t do much for hunger, but is quite interesting as a food novelty.
Kenny: Do let me know if you try it out – photos would be great.
Alejandra: Thanks! Iso Malt is a sugar substitute manufactured by Palatinit GmBH and you can find more info here – http://www.beneo-palatinit.com/en/Food_Ingredients/ISOMALT/
Susan: Yes, hot sugar can be a little dicey to work with. A few basic precautions should see you having a lot of fun!
Never have I though of such a combination amazing how opening the possibilities makes such incredible recipes.
Reli
@Reli: Thank you! I hope you’re going to try making them sometime.
i guess basically u are makin isomalt by cookin sugar, corn syrup n water together…right???…i have some ready isomalt with me…will i get the same results if i try it with isomalt??
@arun: isomalt is a compound that is different from sugar. Since the original recipe uses isomalt, you should be able to achieve better results than mine. Do keep a sugar/candy thermometer handy.