Avocado Jelly

Preparation info

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By Ben Shewry

Published 2012

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  • 5 g ( oz) titanium-strength leaf gelatine
  • 30 g (1 oz) isomalt*
  • 20 g (¾ oz) caster (superfine) sugar
  • 8 g (¼ oz) liquid glucose
  • 35 ml ( fl oz) water
  • pinch of table salt
  • 70 ml ( fl oz) New Zealand cold-pressed avocado oil
  • ½ Heilala vanilla bean*, halved and seeds scraped


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 oil to egg yolks to make mayonnaise — while blending with a hand-held stick blender until completely emulsified. Gently whisk in the vanilla seeds and gelatine.

Pass through a fine sieve and pour into a small dish or 11 cm ( inch) square tin lined with plastic wrap. Refrigerate until firm, then cut into 1 cm (½ inch) squares. Serve at room temperature.