Begin with a near-burnt caramel made with equal parts isomalt and liquid glucose. Add a flavored liquid, doing this carefully to avoid sputtering hot sugar. Cook the mixture until the caramel and liquid come together into a uniform sauce. Strain the caramel and chill.
What kind of flavored liquids could we use? Truffle juice, chorizo water, Roquefort or cheddar broth, oxtail tea consommé, celery juice, onion juice, chicken fond extract, oatmeal essence, toasted rice water, horseradish juice. These are just a few thoughts on what is possible.
A few days ago, we made black truffle caramel. We have used it so far in two applications: as the sauce for a hot broccoli crème caramel, and as a glaze for butter-poached beef tenderloin. We now have a large door open. I wonder what we will find?
About the Author
