This is the signature dish of a great chef – José Andrés and is served at his restaurant – Minibar. I first saw a visual on a ‘Discovery Travel and Living’ program. Wondered what it was, and definitely knew it looked interesting. Then saw it again on ‘Tastespotting’ a great site, and finally found the recipe at My Husband Cooks. I need to dream up some more presentation ideas though.
The final result is a hard drop like casing of sugar embedded within which is a small measure of olive oil. It crunches in your mouth, gently spreading the pure taste of extra virgin olive oil and in a few moments, its all gone.
The original product is apparently made from a sugar substitute called isomalt.
I’m not very good at this yet, but with a little practice, should be able to do it.