What is Isomalt?
Isomalt is a white, odourless, crystalline sweetener, made in a two stage process from sugar.
Advantages of Isomalt
Isomalt has an excellent taste and an appearance and texture very similar to sugar but top chefs, confectioners and sugar artists prefer to use it – instead of sugar – to make wonderful cake and dessert decorations and coatings, including tuiles.
This is because isomalt:
- is more malleable, making it easier to be rolled, stretched and moulded into all sorts of shapes for cakes, pastries and desserts.
- is more resistant to crystallisation than sugar
- does not absorb water so does not become ‘sticky’, making it ideal for coating hard sweets and candies
- is able to withstand high temperatures without altering texture or taste
Isomalt is also popular for other reasons:
- Among diabetics because of its low glycemic index. Being partially digested in the gut, it has minimal impact on blood sugar and insulin levels
- Isomalt is not associated with tooth plaque and decay so is also tooth-friendly
How to use Isomalt in cooking
New by Mouth recommend heating the isomalt in a stainless steel pan on high until all the powder has “melted”. Once this has been achieved, it should be removed from the heat until the bubbles have disappeared. The syrup is then ready to be poured into the required mould.
The solution can be reheated without loss of texture; however care should be taken not to overheat the solution as this will lead to the finished decorations becoming brittle.
You can add food colouring to create coloured moulds.
How do you buy isomalt
The most convenient and cost effective way to buy isomalt as a powder. New by Mouth sell 750g tubs of isomalt for £6.50 (as at July 2014).
Where to buy isomalt
New By Mouth offers a range of top quality ingredients more commonly found in the kitchens of top restaurants throughout the UK and Europe – including artificial sweeteners like isomalt and sorbitol. And as any good chef will tell you, good food can only be created using good ingredients. Visit www.newbymouth.com or Contact us for further details.
Top chefs use isomalt
British chef, Daniel Clifford, uses isomalt and vanilla pods in a wonderful raspberry and white chocolate cookie dough with tarragon dessert.