olive oil jelly

michelle taylor

michelle taylor

11th January 2011

olive oil jelly

soften gelatin in cold water

Ingredients

  • 30g glucose
  • 1 vanilla pod and seeds
  • 90g caster sugar
  • 10g gelatine
  • 100ml water
  • 120g isomalt
  • 220ml olive oil

Method

soften gelatin in cold water
bring water, isomalt, sugar, glucose bring to boil stir in olive using bamix to emulsify add vanilla seeds and gelatine place in moulds or tray and allow to set, remove from moulds, cut and roll through caster sugar

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.