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