Home > Molecular gastronomy, Surprises > Molecular Gastronomy – Suprises crispy honey

Molecular Gastronomy – Suprises crispy honey

By Chef Tali Clavijo

So I decided to make crispy honey today. This was achieved by simply combining maltodextrin, sodium alginate, and some natural honey (60%). Note: for the recipe please e-mail me at molecularfood@gmail.com.

After I got the honey mixture together it looks something like this:

Honey Crisp mixture - Learn more by clicking on pic

At this point the honey crisp mixture is just like sand so you will have to shape a layer with your hand. I placed my mix on the parchment paper and then I stuck it in the oven (275 F) for approximately 10 min.

Honey crisp mix in the oven - click pic to order now

After 10 min I took the honey crisp out of the oven and allowed it to cool for another 10 min. The difference in the mixture, another molecular gastronomy masterpiece.

Crispy honey - click to buy online

Once you allow the honey crisp to cool down and harden. You could easily just start to rip pieces out of the parchment paper and start getting creative.

Honey crisp in hand - click to learn more

Final presentation.

Honey crisp panna cotta house

Honey crisp panna cotta house - click to buy now

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  1. January 12, 2010 at 10:55 pm

    What a beautiful addition to a dish! Awesome Tali.

  2. February 13, 2010 at 11:56 am

    Excellent additon to sweet dishes. Like to get the recipe. But email got bounced/

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