Ingredients
Isomalt Heart
- 200 grams (7.05 ounces) isomalt
- Gel water soluble food coloring, to taste
Equipment
- Stewpan
A medium-sized stewpan will help you evenly melt the isomalt. Make sure it's heavy-bottomed to prevent burning.
- Immersion Thermometer
This is essential for monitoring the temperature of the isomalt so you don’t overcook or undercook it.
- Silicone Mats
Use two silicone mats to pour and cool the isomalt; they are non-stick and heat-resistant, perfect for this recipe.
- Silicone Spatula
The flexibility of a silicone spatula allows you to easily manage the hot isomalt without sticking.
- Wooden Skewers
These are perfect if you want to turn your isomalt heart into a cake topper. Opt for sturdy skewers that can hold the weight.
- Cold Water
Prepare a saucepan of cold water in advance to help quickly cool down the isomalt.
Instructions
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Servings
Variations
Faq
- How do I know when the isomalt is ready to use?
Use an immersion thermometer. The isomalt should be heated to 180-190°C (356-374°F).
- Can I use regular food coloring instead of gel?
No, it's best to use gel water-soluble food coloring as it mixes better with the isomalt.
- How do I manage the temperature effectively?
Always use an immersion thermometer and be prepared to quickly cool down the isomalt by placing the saucepan in cold water.
- My isomalt keeps getting cloudy. What can I do?
Make sure to remove all bubbles by cooling the saucepan in cold water for about 10 seconds before pouring.
- How can I prevent the isomalt from sticking to the mat?
Silicone mats are non-stick, but if you still experience sticking, make sure they are thoroughly clean and dry before use.
- Can I store isomalt hearts for future use?
Yes, you can store them in airtight containers to protect them from moisture and humidity.