How to make a drop of olive oil?

The idea to put olive oil in the shell of isomalt belongs to Jose Andres. He is also the author of the dish "Bomb of foie Gras", in which olive oil is replaced by mousse from goose liver.

Why isomalt? With the right approach, it's really easy to work with. It does not change color when heated, remains transparent and is characterized by high elasticity (unlike sugar).

All you need for drops with olive oil is a basic set of equipment.
However, to create ideal figures will require practice, attention and, of course, precise control temperature.

Ingredients:
Isomalt: 200 gr.
Water: 20 gr.
Olive oil: 40 gr.
salt.

Progress of work:

1. in a small saucepan with a thick bottom (for uniform heat distribution) heat the water. It is preferable to use an induction cooker with temperature control (But we tried it on gas)

2. Add isomalt in small amounts, make sure that it is completely dissolved without settling on the walls

3. Heat the isomalt to 166 S, but not more than 171 S

4. Cool the mixture to 140 S

5. Take the container and fill it with olive oil. It is in it will drop the finished sphere.

6. Dip a small iron ring (3.5 cm) in a saucepan with isomalt and slowly lift. To cut the rings to form the film (sometimes this is not the first time - this is normal)

7. Holding the ring 20 cm away from the container, pour olive oil with a measuring spoon. Film isomalt fine and responds immediately to temperature. If the drop is not formed, it is possible that the isomalt should be heated (or not to pour cold butter)

8. while you are working, the drops can be stored in a sealed container with dehumidifier or olive oil, so that they do not touch each other. But serve immediately.

translated according to the website www.molecularrecipes.com