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Isomalt is sugar made from beetroot fructose. It holds it's shape when heated and is used in specialist baking.
Recipes, Links & More...
Anyone who’s been watching the cooking shows recently will have come across Professor Isomalt. This noble gentleman turns your combination into crispy thin tuiles or glass (sweet or savoury). All you need is time (a very low oven with the door ajar to dehydrate the tuile) and a stencil of the shape you want (or a mould). Read more about our Molecular Gastronomy range in our blog post or have a go at olive oil glass drops!