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INFUSED OLIVE OIL CANDY

Today we are doing an olive oil candy, a dish created by Chef Jose Andres from Spain. 
 Of course you could use a simple olive oil, but why not infusing it and today I chose, black garlic, black cardamom and tonka bean. 
 
Imprimer la recette Recette d'épingle
Temps de préparation 5 minutes
Temps de cuisson 5 minutes
Assemblage 30 minutes
Type de plat Collation
Portions 16 candies

Équipement

  • 1 Small Hexclad pot
  • 1 Lēvo machine
  • 1 Silpat
  • 1 2 inch ring cutter
  • 1 Small squeeze bottle
  • 1 Candy thermometer

Ingrédients
  

infused olive oil

  • 1 tasse Extra virgin Olive oil (250 ml)
  • 1 pc Tonka bean
  • 2 pièces Black cardamom pods
  • 6 clous de girofle Black garlic

Candy sugar shell

  • 1 tasse Isomalt (200 gr)
  • 5 à soupe Eau (75 ml)

Instructions
 

Infused olive oil

  • Gather your ingredients.
  • Place the spices in your Lēvo herb pod.
  • Close it and place it in your Lēvo infuser machine.
  • Press the Activate button and let it run a cycle.
  • Once activated, add the magnet spinner in your machine and add the olive oil to the drum cylinder.
  • Close the top and start the infusion cycle at 165F for 3 hours.
  • Once processed, place a jar under the spout and extract the olive oil.
  • Place in the fridge to cool.

Candy sugar shell

  • Get your isomalt and water into a pot. 
  • Make sure you have a thermometer handy and cook this on medium low until it reaches 330F (165C).
  • Remove from the heat and set aside to cool until it reaches 285F (140C).

Assemblage

  • Place your infused olive oil into a squeeze bottle and lay out a silicone mat or silpat.  
  • Grab a round metal cutter, brush some oil on the inside of the ring cutter.
  • Then dip it into the pot and gently pull up so that there is a clear, thin layer of the isomalt across the base.
  • Immediately take your squeeze bottle and pour some olive oil into the mold. 
  • The isomalt will encapsulate the olive oil and drop onto your silicone mat.
  • To get the long tail effect, let the isomalt drag down and slowly pull your hand up giving it time to cool in place
  • Please not that the sugar will cool down quickly so you may have to reheat it until it reaches 285F again.
  • That's about it, you've just mastered a molecular cooking recipe.
  • Bon appétit!
Mot-clé candy, chef romain avril, olive oil, olive oil candy