Olive Oil Jelly

Preparation info
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By Sat Bains

Published 2012

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For the Olive Oil Jelly

  • 1.5 leaves of bronze gelatine
  • 100 ml water
  • 50


Soak the gelatine in cold water for 10 minutes to allow it to rehydrate. Bring the water, sugar, isomalt and glucose up to the boil. Add the drained gelatine and slowly emulsify. While whisking, slowly trickle in the olive oil, in the same way you would make a mayonnaise. Strain into a container and leave to set at room temperature. When set transfer to the fridge until needed.