Decorative Oil Drops Encapsulated in Isomalt




Add the 'Haute cuisine' look to your salads with these decorative olive oil drops encapsulated in isomalt.

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Step 1: Items Required

You will of course need the two main ingredients: isomalt and olive oil

As an alternative to isomalt, you can try regular sugar, although it is much more difficult to work with and the drops will not hold up as well.

As for utensils, you require a small pot (an small cast iron skillet works the best, being able to hold heat longer), a short piece of metal tube (I have used some copper joining elements from the hardware store), a small spoon and a pair of heat resistant gloves (as an alternative you can use some thin cotton gloves and best if you cover them with another pair of latex gloves)

Step 2: Melt the Isomalt

Melt the isomalt in the cast iron skillet, making sure that you do not overheat it, and that it does not start to burn

Step 3: Forming the Drops

Dip the metal tube in the isomalt, so that it form a film at the end of the tube.

Pour the oil through the tube, so that it hits this isomalt film, pulling it down into a drop, which will solidify as it cools and falls down.

Step 4: Usage

Use these oil filled drops to decorate your salads and other dishes.

Be sure you serve the dish right away, as the isomalt (and ever more so, regular sugar) will absorb moisture from the air as well as the salad and after some time will disintegrate and the drop will collapse releasing the oil.


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    7 Discussions


    1 year ago

    Very interesting - and a perfect entry for the cooking science contest. Good luck in that!

    2 replies

    Reply 1 year ago

    Yes cool science and very interesting, but they seem very much decorative, honestly who wants a bite of just olive oil?


    Reply 1 year ago

    Thanks, p.s. just posted a new "molecular cuisine" Instructable today :)

    Cheese Queen

    1 year ago

    I love the concept, but these "drops" seem to hold an awful lot of oil to just pop in your mouth.

    Or are they smaller than they appear?

    1 reply
    WWW_PLAWSKI_PLCheese Queen

    Reply 1 year ago

    Depending on the tube diameter and how much oil you pour in, you can make them larger or smaller - these came out to about 1cm in diameter. But I also made in the past ones that were about 5 cm diameter - therefore only one for the entire salad dish which you would break open and mix the salad.


    1 year ago

    Wow! Really cool, but I’m not quite sure how to eat them yet. Do you break them open and pour the oil on the salad? Or do you just crunch them?

    1 reply

    Reply 1 year ago

    when you mix the salad, some will break open and release the oil, but you can as well pop the whole "drop" in your mouth with some pieces of lettuce - you will get both the taste from the oil and sweet isomalt as well as the unique tactile sensations from the cracking hard shell and the olive oil spilling out, so therefore you will be getting this exciting multi-sensory experience (i.e. visual+taste+aroma+tactile)