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Heat isomalt in a pot to
180 degrees Celsius. Heat silicon cylinder molds in the oven at 85 degrees Celsius for 5 minutes. When the isomalt is ready,
pour it into molds. When it stops bubbling, turn the mold upside down to drain the excess. Scrape the top of the mold with a small palate knife. Heat the palate knife with a torch and then smooth off tops of isomalt tubes. Carefully un-mold and store in an airtight
container with silica gel.
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Hi Laurent,
HUGGGGGE fan of your blog, been following it since the very start. I Love the new dish! Brilliant idea with the isomalt shell and the duo of sorbet's. It seems as tho the isomalt is a little brittle, have you tried cutting it with glucose or fondant ? I have had great results with similar applications. Let me know! Also, I would love to stage at L20 one day as well, I met Brendan from Lettuce a few months back while in Chicago.... If you are ever interested in having me, please email me at matt@colbornelane.com.
Thank You and Brilliant work!
Matt Blondin
Posted by: Matt Blondin | September 08, 2009 at 11:21 PM
Wow, that's amazing! I've had a bit of a search today and couldn't find an answer elsewhere, so I'm asking here: is that mold a custom one, and if not, could you tell me where you got it from? Thanks!
Posted by: Ian | September 12, 2009 at 04:04 PM
where did u get the molds from,and where they expensive as iam from the uk i would like to get some
thanks and great work u do
Posted by: michael wilson | September 15, 2009 at 05:32 AM
Michael Wilson....I purchased the same mold from Chicago Mold School at Chicagomoldschool.com
I paid $120.00 for the mold. I hope that helps you.
Posted by: Emad | September 23, 2009 at 03:45 PM