Recipe by Simon Gault
Makes 50 sugar balls
200g caster sugar
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
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.