Parsley, a la minibar

VIP site visit today so we did a tasting in hopes to book some major business. Chef Robert Ciborowski took the reigns on this one. He is the complex executive chef for our hotel and a TFL, el bulli, ritz alumni. He told me he wanted encapsulated parsley oil so I went with the direction of the minibar olive oil bonbon.



Pretty simple actually when you get the temp of the isomalt just right. I didn't have an induction burner which could have made this a lot easier but it worked. Heat the isomalt to 265F and dip the end of a 1" ring mold into the isomalt and slowly remove. Then hold the ring mold over a bath of extra virgin olive oil and drop 1/4 teaspoon of your desired oil into it. As the oil goes through the bottom of the ring mold the isomalt encapsulates it as it drops and there you go. Here was the bonbon in action on our shortrib dish nestled into a dollop of parsnip puree..



Overall a good tasting, solid flavors and technique.