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Stabilized Sugar Alinea Balloon

jmarsh24

I have been hosting some cooking parties at home where we cook from cookbooks like The French Laundry and Alinea. I have been looking online to see if anybody has tried to replicate the Alinea balloon and haven't had any luck. I figured in order to try and do this, I need to work on developing the recipe myself however I haven't really worked with sugar beyond caramel or using it as a baking ingredient.

In the Chef's Table episode on Alinea, Mike Bagale says that the key is to stabilize the sugar. Does anybody know of any resources or have an expertise in this area that might be able to point me in the right direction?

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Shivam_Daryanani_92859

A few photos from the cooks we have been doing together since last year. And best part we met on CS.

tshewman

I haven't attempted it (though I did stay at a holiday inn express ;-)..), but have done a number of their dishes including their chocolate bowl and table deserts. I am wondering if it might be a combination of isomalt and other sugars. The isomalt which can be used to do small encapsulations (see below) or used as blown-glass like deserts.