Garnish your plate with cranberry teardrops that are just the right mix of sweet and tart. This simple technique will enhance any dish with its beautifully organic yet unique presentation.
Ingredients
- 100g (½ cup) Isomalt
- 3 drops, Red food coloring
- 35g (â…“ cup) Cranberries,
Equipment
- Small Heavy Bottom Pot
- Candy Thermometer
- Skewers
- Spare Cardboard Box or Styrofoam
- Baking Paper
Timing
Active Time: 15 Minutes
Total Time: 20 Minutes
Yield
15 – 20 Depending on Cranberry Size
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Construct Cranberry Stand
Set up the cardboard box or styrofoam on a table near where you are working.
Lay a piece of parchment paper under the box for the excess sugar to drip onto.
Lastly, puncture a few holes for the skewers to be placed.
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Heat Isomalt
In a heavy bottom pot place the isomalt and put the pot over medium-high heat.
Allow the isomalt to reach 338°F, about 5 minutes.
Add the food coloring and stir it into the liquid isomalt.
Cool the isomalt to 260°F.
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Skewer and Dip Cranberries
Place a cranberry on the end of a skewer and roll it in the hot isomalt.
Move the Cranberry to the box and place the skewer in a hole and allow it to drip. Snip the strand of isomalt if it gets too long.
Repeat this step with all of the cranberries.
Use these to garnish various types of desserts.
Feel free to replace the cranberries with raw almonds, or other berries or raw nuts for other garnishing option.
Summary
Recipe Name
Cranberry Teardrops
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (2)
January 26, 2019 4:05 pm
Super interesting!
I’m ordering the ingredients so I can try it out.
would it be possible to flavor the Isomalt (clear fruit puree, citric acid, etc. and still keep it crunchy?
Thank you!
January 28, 2019 10:03 am
Yes, you could flavor it with citric acid and flavor drops. But I wouldn’t suggest using fruit puree as it would burn during the heating of the Isomalt.