Gastronomixs

Coffee oil jelly with passion fruit sugar

Variation on the pectin candy, but less sweet. This sweet remains flexible because it is made with olive oil. It can be made in a vast number of variations by using different types of oil and sugar.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Coffee oil jelly with passion fruit sugar

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Ingredients

50

g

water

25

g

passion fruit coulis

60

g

sugar

75

g

isomalt

1

 

vanilla bean, cut open

4

leaves

gelatin, soaked in cold water

100

g

olive oil

50

g

coffee oil

As needed:

 

passion fruit sugar

Preparation method

  • Mix the water with the passion fruit coulis, sugar and isomalt and heat to 90°C in a thermo blender.
  • Add the marrow from the vanilla bean and the four sheets of gelatine.
  • Set to cool to room temperature.
  • Emulsify the olive oil and coffee oil into the mixture.
  • Pour into a tray that is lightly dusted with passion fruit sugar.
  • Allow to cool completely in the refrigerator.
  • Cut the jelly into the desired shape. 

Serving suggestions

  • As a friandise or an addition to a desert, e.g. with mango or citrus fruit.
  • This can be made in a vast number of variations by using different types of oil.

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