Olive oil jelly
https://fannyzanotti.com/olive-oil-jelly/I absolutely adore olive oil in my desserts. A grassy one - almost green - with summer fruits. A sherry-cask aged Arbequina with chocolate and tonka. A matured olive oil with vanilla ice-cream and flaky sea salt. Another way to incorporate olive oil in a playful way is this jelly. And although I'm would like to re-work the recipe to make it slightly less sweet, I'm obsessed with it.
Makes 500 g jelly.
Ingredients
- 10 g gelatine
- 100 g water
- 120 g isomalt read noter above
- 90 g caster sugar
- 30 g glucose syrup
- 220 g extra virgin olive oil
- fine sea salt to taste
Instructions
- Soak the gelatine leaves into ice-cold water.
- In a pan, bring the water, isomalt, sugar and glucose syrup to the boil.
- Take the pan off the heat, squeeze the gelatine leaves and whisk in.
- Slowly pour the olive oil, emulsifying with a whisk or an immersion blender as you do so. Add salt to taste.
- Pour into a container or spread onto acetate for a jelly sheet, and refrigerate for a couple of hours.
- Cut into dices, or use a fork to break it into smaller pieces.
Notes
This recipe uses isomalt, a sugar that has the property of having a sweetening power of 0.5 - which means it's half as sweet as caster sugar.
It is usually available to buy at specialty shops, but if you can't get your hands on it, you could substitute it for the sugar of your choice; just keep it mind your jelly might be on the sweeter side.