Stecchini edibili all'albicocca
Arricchisci i tuoi cocktail con i nostri nuovi bastoncini commestibili, realizzati con Special Ingredients: isomalto e gocce aromatizzanti all'albicocca.
Make delicious mouth watering Mint Chocolate Pearls using the Special Ingredients Molecular Gastronomy Spherification Kit.
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Molecular Gastronomy
Molecular Gastronomy Spherification
Make delicious mouth watering Mint Chocolate Pearls using the Special Ingredients Molecular Gastronomy Spherification Kit.
Special Ingredients
20g Special Ingredients Calcium Lactate
1 Litre Water
300g Volvic Water (chosen specifically because it is low in calcium)
3g Special Ingredients Sodium Alginate
0.8g Special Ingredients Sodium Citrate
160g Caster Sugar
80g Cocoa Powder
Special Ingredients Mint Food Flavouring Oil
Food Blender
Molecular Gastronomy Spherification Kit
Blend ingredients well and allow to settle.
This will keep well in the fridge for a week.
First you need to make your Calcium Bath to use later in your recipe.
Blend together the Water, Sodium Alginate and Sodium Citrate.
Add the Cocoa Powder and Sugar into the blender and blend well.
Pass the mixture through a sieve to remove air bubbles.
Use a syringe or pipette to make caviar spheres by dropping the chocolate mixture into a Calcium Bath.
Allow the caviar to react for thirty seconds then remove with a slotted spoon and rinse in a bath of fresh water.
Serve as soon as possible after making.
We served them with Special Ingredients Mint Food Flavouring Oil and a mint leaf.
Arricchisci i tuoi cocktail con i nostri nuovi bastoncini commestibili, realizzati con Special Ingredients: isomalto e gocce aromatizzanti all'albicocca.
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