I have made dark dry caramel with 200 gr sugar. Separately, I have blitzed 200 gr taggiasca olives with a little water to a really smooth puree. Than I have whisked olive puree in hot caramel. The result is thick coulis consistency. I want to make it into something to fill macarons with.
What is best to use? Low acyl gellan, set, then break? Agar? I prefer a neutal flavored hydrocolloid to agar but will use if that works best. Any others? What concentration?
I need this in some 12-20 hours. Help!
