Advertisement
Balsamic Croquant
Preparation info
- Yield 550 g / 1 lb 3.4 oz About
50
Pieces - Difficulty
Medium
Appears in
Published 2008
Ingredients
500 g 1 lb 1.64 oz 10
Method
- Cook the isomalt and the water in a small saucepan to 145°C / 293°F. Stir in the balsamic vinegar carefully to avoid splattering.
- Pour onto a nonstick rubber mat and place another nonstick rubber mat on top. Roll out as thinly as possible with a rolling pin. Let the isomalt cool on the nonstick rubber mat, then place it in a warm oven to make it pliable again.
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Best value
Components
- Balsamic Croquant
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe