You're too kind. I thought about teaching long ago and it still crosses my mind, but I am no Cape Chef!
I still prefer sugar and will deal with the hydroscopic issues of the sugar (pain though it might be!) I used Isomalt when it first came out and personally I did not care for it. I felt that it help temp too long and worked hotter than sugar, it was also harder to pull than sugar. Maybe it's improved since then, but I don't want to bother finding out.
Now rather than go the scientific route to answer your question, I am going straight to the horses mouth and let Albert Uster answer some use questions about Venuance Isomalt from his website.
Take four parts Venuance Crystals to one part water. Bring to a boil, stirring with a whisk. Clean pan sides with water. Continue boiling to 170ºC. Cool the pan in cold water.
For Venuance Cages:
Wait until the mass cools to a honey-like consistency. Dip the prongs of a fork into the mass. Lift high out of the pan and quickly spin the threads of Venuance back and forth. Begin with the circumference of the ladle, then horizontally and vertically over the ladle. Remove the excess threads that are hanging below the edge of the ladle using scissors. Carefully remove from the ladle.
For Casting Venuance:
Color: Powder color dissolved in a little water can be added once the boiling temperature is reached, then shaken under the boiled Venuance Pearls for a marbled effect. Gold and silver dust can also create very attractive marbling effects. Casting: Wait until the mass thickens a little, then pour slowly into the center of the forms used. The forms should be lightly oiled and placed either on aluminum foil or parchment paper. Allow to cool and remove the forms.
For Spun Venuance:
Wait until the mass cools to a honey-like consistency. Dip the Sugar Wand into the cooled mass. Lift out of the pan and wait until there is a steady flow. Slowly draw the hand through the strands, pulling and collecting the threads until a ball is formed.
Hope this helps. |