Fried sesame seeds suspended in solidified nothingness

We developed a new technique the other day using the starch from tapioca pearls. Prett cool, huh? Inspired from a technique from Faviken known as flax seeds suspended in solidified nothingness. Pretty good name for it i guess! follow us on instagram @svinepelsmatdrikke

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FrankM_3301

...willing to share the technique? Looks fantastic!

sebastian_palmigiani_21610

i think you can use isomalt to have a similar effect.

me0969

https://www.youtube.com/watch?v=pmf9SLIVa5E

Watch from 3min. Fondant, glucose and isomalt.

Found the recipe for the sugar.

100 grams fondant patissier

100 grams glucose syrup

100 grams isomalt

me0969

Can also be a "Dehydrated gelée" - Mike Ruvalcaba

maggi_storada_22139

So Isomalt is a type of suger, this recipe is a savory snack, tasting only of fried sesame seeds with an additional crunch. I guess you could get a similar looking result with isomalt, but it would not taste the same!

maggi_storada_22139

Yes, we are working on it so it may not be perfect, but this is what we have:

Cook 100 g tapioca pearls in 500 g water in 30 minutes, then strain the starchy water on to a silkpad or something like that. It should be quite thick, because all the water will evaporate with the drying that comes later. Spread sesameseeds (or other seeds) over the starchy water and leave in an over at 50c (120f) over night to dry out. The next day, warm frying oil to around 160c (320f), break the chips into a desired size and immerse in the oil. The key here is to have a oil that is hot enough for the sesame seeds to get fried, but not for the tapioca starch to puff. I am assuming around 160c heat, but we use a pot so i am not sure. Good luck testing, and please post the results!

sebastian_palmigiani_21610

it is half as sweet as table sugar. here is a recipe from michael natkin using isolmalt in a savory application. http://herbivoracious.com/2008/01/fun-with-isomal.html

sebastian_palmigiani_21610

thanks for the recipe