Savory Lollipops

[ckline]

I've been wanting to do savory lollipops for a while.
I understand how to make standard sweet lollipops, but I'd like to get
rid of the sugar and let the more savory ingredients come through.

Anyone play with this yet?

[John Placko]

Let me know what you discover.

Thanks,
John

John Placko
Corporate Chef
Campbell Company of Canada
"Extraordinary, Authentic Nourishment for All"
416 251-1131 ext. 8802
Fax: 416 253-8659

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[Marc Nicholas]

Do foie gras lollipops count? :)

-marc

[John Placko]

Yes

John Placko
Corporate Chef
Campbell Company of Canada
"Extraordinary, Authentic Nourishment for All"
416 251-1131 ext. 8802
Fax: 416 253-8659

[Nathan Myhrvold]

The challenge here is having something to replace the sugar as a binder.   Gels and starches don't set hard enough or have the right texture.   One possibility would be a non-sweet sugar.    Other than that I am not sure what to use.

Or, one could go for something that binds a lollypop shaped thing that does not have true lollypop/hard candy texture.

Sent via thumb typing from my Treo GoodLink Wireless Handheld

[Christian Kline]

Yes, I’ve thought about using gellan gum, but picture the results to not be hard set…

 

I haven’t looked into non sweet sugars, that is a great idea.

 

Thanks.

 

 

---

[Louis de Carteret]

You could also use normal sugar but use a sweetness inhibitor such as lactisole - http://en.wikipedia.org/wiki/Lactisole

On 1 Oct 2007, at 20:50, Christian Kline wrote:

Yes, I've thought about using gellan gum, but picture the results to not be hard set...

[Martin Lersch]

> I've been wanting to do savory lollipops for a while.
> I understand how to make standard sweet lollipops, but I'd like to get
> rid of the sugar and let the more savory ingredients come through.

A recipe which comes to mind is this one by Heston Blumenthal. You
could probably substitute the carrot juice with whatever savory juice
or fluid you have at hand. The maltodextrin (which is a glucose
polymer) is only moderately sweet. I would guess that the icing sugar
could be omitted without any major effect on the final consistency.

Carrot Lolly

100 g carrot juice
10 g icing sugar
10 g maltodextrin
1 g gellan gum (0.83%)
orange zest as needed

Preheat the oven to 100 °C. Blend all the above ingredients and bring
to the boil, continue to boil for 2 minutes. Pour into a container and
cool over ice rapidly. Once this mixture has cooled it will have a
hard consistency, which is then blended into a smooth paste. Cut out
of cardboard an oblong template 2 cm x 3 cm. Line a baking sheet with
a non-stick mat. Using the template, spread the mix over the sheet.
Sprinkle some grated orange zest over the lollies. Place a toothpick
or lolly stick into the mix half way up the tuile and half sticking
out of the mix. Bake in the preheated oven for 2.5 hours.

(Heston Blumenthal via http://www.nespresso.com)

Cheers,

Martin

--
Martin Lersch

jobb 69118043, mobil 47238035

Nettsted om molekylær gastronomi
http://khymos.org
http://blog.khymos.org

[Marc Nicholas]

Does the maltodextrin act a sweetness inhibitor itself when combined
with sweet ingredients such as sucrose?

I noticed the "Envision" product from Domino that controls sweetness
and texture is actually just sucrose and maltodextrin.

--marc

[Jorge Ruiz]

Why not using a dehydrated hydrocolloid? A somehow crispy texture (similar
to a cookie) can be obtained dehydrating a xanthan gum solution (and with
some other gums). I haven't tried myself but I did taste milk biscuits
made just with milk and xanthan gum (and subsequently dehydrated), and the
texture was hard.

Keep us informed

--

Jorge Ruiz Carrascal
Tecnología de Alimentos
Facultad de Veterinaria UEx
Campus Universitario s/n
10071 Cáceres
SPAIN

personal webpage: http://higiene.unex.es/weborges/orges.html
blog: http://www.lamargaritaseagita.com/index.php/weblog/C3/

Tfn.: +34 927 257123
Fax: +34 927 257110

[Sølve Huse]

Paul Liebrandt use polydextrose (http://en.wikipedia.org/wiki/Polydextrose)
to make savory/nonsweet crouqants for his "foie gras crispy". It was shown
on his lecture at starchefs ICC 2006. He says it has the same texture
qualities as sugar only it is not sweet.

http://www.starchefs.com/events/icc/2006/dvd.php

It goes under the brands " Litesse, Sta-Lite, and Trim-cal" but the only
version I´ve found has some kind of artifisial sweetener added....

Anyone heard of this?
Would be nice to make savory candyfloss etc.

Sølve

[timmer.m]

http://findarticles.com/p/articles/mi_m3289/is_9_173/ai_n6197443/print