Avocado Jelly

• 5 g (⅛ oz) titanium-strength leaf gelatine
• 30 g (1

Bloom the gelatine for 4 minutes in some cold water. Drain and squeeze out the excess water.

In a very small saucepan, combine the isomalt, sugar, glucose, water and salt over low heat and stir occasionally until the isomalt has dissolved. Pour the syrup into a stainless-steel jug and set the jug over very low heat. Add the avocado oil to the syrup a little at a time — as you would add