🇮🇹 Spherification: a honey pearl with calcium lactate and sodium alginate
A striking recipe made during a molecular gastronomy course. Direct spherification with sodium alginate and calcium lactate: make an imitation honey pearl by immersing a sphere containing sodium alginate in a bath of water and calcium lactate.
🇮🇹 Spherification: a honey pearl with calcium lactate and sodium alginate
chef Roberto Revel
1
10 minutes
0 minutes
Italian Cuisine
Starters
A striking recipe made during a molecular gastronomy course. Direct spherification with sodium alginate and calcium lactate: make an imitation honey pearl by immersing a sphere containing sodium alginate in a bath of water and calcium lactate.
Ingredients
For the pearl
- 100g honey
- 100g water
- 3g sodium alginate
- 1g silver colouring
For the calcium lactate bath
- 400g water
- 4g calcium lactate
Directions
Blend the water and honey. Take 200g of this mixture and add 3g sodium alginate. Leave to rest for 2 hours or degas with a vacuum machine (this step can be omitted if using demineralised water).
Prepare the calcium bath by adding 4g calcium lactate to 200g water.
Using a squeeze bottle with a wide opening, drip small drops of the alginate mixture into the calcium lactate bath.
Wait 60 seconds, then gently remove the spheres with a spoon and rinse in a bowl of clean water.
Drain through a sieve and use.