Anonymous Modernist 2821

I'm sitting here in West Africa and would like to make this for Thanksgiving, however I would have to substitute for the fructose and isomalt. The recipe says it is okay to sub white sugar for the fructose, but doesn't say anything about isomalt. From what I am reading, isomalt is itself just a sugar substitute. What would the consequence be of using sugar in place of both fructose and isomalt? Since isomalt is a low-calorie sweetener, should I use sweet and lo or something like that?

I just finished making this soup, and it turned out really amazing (despite the fact that I omitted the carotene butter, and was working with crummy carrots). I followed the recipe (including coring the carrots), and added a bit of water to my pressure cooker as Maxime suggested. The carrots turned out great, with no burning whatsoever. I'm going to try and make the coconut chutney foam tomorrow, but I'm living in Ghana and it can be tough to find all the ingredients that are called for. Does anyone know if I can substitute Xanthan Gum for the Gellan that the recipe calls for? I have some on order, but it won't be here by tomorrow.