OLIVE OIL JELLIES

INGREDIENTS

Oil jellies:
200 ml Arbequina olive oil
100 ml water
80 gr sugar
100 gr Isomalt
20 gr glucose
1 sheet gelatine
2 vanilla pods
Others:
100 gr sugar
5 gr citric acid

PREPARATION

Olive oil jelly
Mix the water, sugar, glucose and Isomalt in a pan and cook at 90ºC for 5 minutes. Add the sheet of gelatine and transfer to the blender. Beat while gradually adding the Arbequina olive oil until a smooth mixture forms. Open up the vanilla pods and remove the seeds. Add to the oil mixture. Pour onto a sheet, making a layer 1.5 cm. high. Chill. Cut into rectangles 3.5 cm long. Coat with sugar and add a few drops of citric acid on top.

TO SERVE
Serve on a slate.