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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

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Caramel sphere filled with foam

For the golden sphere:

600gr Isomalt Sosa

250gr Glucose Sosa

250gr water

c/s powdered gold colouring Sosa

Mango and passion fruit foam

Mix isomalt with glucose and water and reduce to 170°C. Take off stove and add the colouring previously diluted in water, aroma and butter. Spread out on an anti-adherent surface and let cool down until formable. Take off a portion and place on mouth of manual air pump. Pump air little by little while heating the caramel by using a dryer. Continue working the caramel until getting a very fine, perfect sphere. Take off the air pump and cut off the rest, letting a little opening for foam. Fill in foam and serve.