OLIVE OIL BONBON

INGREDIENTS

200 g. Isomalt
Virgin olive oil
Viniegra powder
Maldon salt

PREPARATION

Melt the Isomalt in a pot over low heat and heat it auntil it reaches 135ºC. Place the end of a plastic tube (of 1.5cm. diameter) on the surface of the Isomalt so that a thin film sticks to the end.

Working over a plate of olive oil so the bonbon does not stick, drop a small amount of olive oil down the tube. If the Isomalt is sufficiently hot and the drop of olive oil falls with enough speed, the olive oil will automatically be encased in the Isomalt. If the first one doesn't work, the caramel may have cooles on the tube. Just try to do it faster the next time.

Dip the base of the bonbon in vinegar powder and top with a bit of Maldon salt.