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 firstname.lastname@example.org.
After I got the honey mixture together it looks something like this:
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.
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.
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 panna cotta house