Thickened Avocado Oil

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 2.5 g 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

Method

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 set aside to cool to room temperature.