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Sugar Balls


Sugar Balls

Recipe by Simon Gault
Makes 50 sugar balls

200g caster sugar
200ml water
1/2 tsp glucose
50ml extra virgin olive oil
5ml truffle oil 
Canola oil for setting 

1. In a small saucepan, bring sugar, water and glucose to the boil. Simmer until the water has reduced and the sugar just starts to turn into a caramel. Remove from the heat and leave to cool slightly.

2. Mix together the olive oil and truffle oil.

3. Use a small plastic ring, about 1cm in diameter, to dip into the warm caramel. Lift the ring out of the caramel, and as the sugar starts to drop away, use a dropper to insert a drop of the oil mixture into the centre of the teardrop before dropping into canola oil to set.




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