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, glucose, water and salt over low heat and stir occasionally until the isomalt has dissolved. Remove from the heat and add the honey. 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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