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.
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