Chef at Large

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Olive Oil Bon Bons

By Sid • Oct 2nd, 2007 • Category: Vegetarian Food

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 embedded within which is a small measure of . It crunches in your mouth, gently spreading the pure taste of extra virgin and in a few moments, its all gone.

The product is apparently made from a substitute called isomalt.

Olive Oil Bon Bon 1
Olive Oil Bon Bon 2
Olive Oil Bon Bon 3
  • One measure
  • 1/4 measure
  • 1/2 measure water
  • Extra virgin
  • Slightly broad straw
  • A syringe or a dropper

Method:

  1. Add the , syrup and water to a pan
  2. Cook till the is at 270 degree Fahrenheit
  3. Regulate the flame so the mixture stays warm
  4. At this point you should be able to blow bubbles with the straw. Fun!
  5. Dip the straw into the mixture.
  6. A film should cover the opening of the straw
  7. Carefully pour into the other end of the straw
  8. It should drop down, coating itself with the to form a bon bon

I’m not very good at this yet, but with a little practice, should be able to do it.
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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12 Responses »

  1. Chicken Fried Gourmet on October 21st, 2007 at 10:03 pm:

    I think you meant to type corn syrup and not “cane”.

    Thanks for your version of this recipe, pictures look great.

  2. Sid on October 22nd, 2007 at 1:55 am:

    Yes, you’re right. Mistake corrected. Thank you!

  3. Daniel Zoller on March 8th, 2008 at 12:29 pm:

    This is very interesting.  I am a chef myself but I was a little confused on your recipe.  I quote;"One measure sugar1/4 measure corn syrup…"What do you mean by One measure sugar?  Is that like one measure sugar, two something else or One cup or something.  Just wondering.  I know from experience and left over burns hot sugar hurts. 

  4. Sid on March 8th, 2008 at 2:59 pm:

    Hello Daniel: Yes, hot sugar hurts :-) Just substitute ‘measure’ with any measure of your choice - spoons for example, and use the same measure throughout. I suggest starting with table spoons, unless you have a very precise flame! Do let me know how it worked for you.

  5. Chuck on March 8th, 2008 at 3:42 pm:

    Wow!! it looks like a piece of art work you would find in some expensive art gallery!

  6. Joy on March 8th, 2008 at 5:33 pm:

    It looks really cool.  What an interesting recipe.  I may have to try it to see if I like it at all.  I can’t imagine what it would taste like.  Did you like it?

  7. kenny on March 8th, 2008 at 6:52 pm:

    I’ve seen olive oil snow.  chef sean brock from McCrady’s in Charleston, SC does something with olive oil and liquid nitrogen.  this is cool, something that i can try at home since I don’t have liquid nitrogen hanging around!

  8. Alejandra on March 8th, 2008 at 9:51 pm:

    This is so cool! I really want to try this out. Do you by any chance know the original isomalt recipe? I have to keep a low sugar diet so one made with isomalt could be pretty cool…

  9. Susan on March 9th, 2008 at 2:56 pm:

    Wow, this is very intriguing. If I can overcome my fear of working with hot sugar I will try it.

  10. Sid on March 10th, 2008 at 4:37 am:

    Chuck: Thank you!

    Joy: This is something you would probably call pre-starter /  pre-entree. Doesn’t do much for hunger, but is quite interesting as a food novelty.

    Kenny: Do let me know if you try it out - photos would be great.

    Alejandra: Thanks! Iso Malt is a sugar substitute manufactured by Palatinit GmBH and you can find more info here - http://www.beneo-palatinit.com/en/Food_Ingredients/ISOMALT/

    Susan: Yes, hot sugar can be a little dicey to work with. A few basic precautions should see you having a lot of fun!

  11. Pizza Sauce Recipe on June 25th, 2008 at 2:42 pm:

    Never have I though of such a combination amazing how opening the possibilities makes such incredible recipes.

    Reli

  12. Sid on June 25th, 2008 at 4:13 pm:

    @Reli: Thank you! I hope you’re going to try making them sometime.

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