Crisp of Napoleon sour sweets

In the Netherlands, the Napoleon sour boiled sweet is an institution. This traditional sweet is a small, hard, ball-shaped sweet wrapped in cellophane. They are now available in many different colours and flavours such as lemon, orange, salty liquorice, and apple. The exterior of the lozenge is hard and made of sugar but the centre is filled with a white, extremely sour powder that is released once the outer layer of sugar has melted away. This lozenge is a combination of sweet and sour flavours with a brittle confectionery that makes it the perfect fresh and crunchy garnish for a dessert. 

Crisp of Napoleon sour sweets

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Napoleon sweets

Preparation method

  • Unwrap the required amount of sweets and finely grind in a blender or coffee grinder.
  • Place a silicone mat on a Gastronorm tray.
  • Place a template from the El Bulli Croquanter set onto the silicone mat.
  • Sprinkle the powder over the template and then remove the template from the mat.
  • Place in an oven preheated to 150°C for two minutes and allow the powder to melt and form a mass. Do not allow the powder to caramelise, as it will become bitter.
  • Remove the tray from the oven and allow the leaves to harden.
  • Store the leaves in an air-tight container with some silicone granules to keep them dry.

Serving suggestions

  • This is a great accompaniment for desserts that require balancing with fresh flavours and crisp textures.
  • Delicious in a dessert with components of pineapple, coconut, and mango.
  • Perfect paired with yuzu, green tea, and rice.

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