Créez un flux rapide de perles de caviar de sphérification à l'aide de la bouteille sphérificatrice d'ingrédients spéciaux et générez les plats les plus exquis pour vos clients ou invités.
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Molecular Gastronomy
Molecular Gastronomy Spherification
4
Create a rapid stream of Spherification Caviar Pearls using the Special Ingredients Spherificator Bottle and generate the most exquisite dishes for your customers or guests.
Special Ingredients
300ml freshly pressed apple juice (Use an apple that is not too acidic e.g Braeburn or Cox)
4g Special Ingredients Sodium Alginate
20g Sugar
2 drops Special Ingredients Apple Food Flavouring Drop
500ml Water
5g Special Ingredients Calcium Lactate
Special Ingredients Spherificator Bottle
Mix Sodium Alginate and Sugar together in a bowl.
Put the Apple Juice into a mixer, start at the lowest speed then add the Sodium Alginate mixture very gradually into the blender. Ensure that when adding the Sodium Alginate you do not add it to the centre of the mixing bowl as it will adhere to the whisk.
Add the Apple Food Flavouring Drops.
Continue to whisk slowly for 10 minutes then allow the mixture to stand for a further 10 minutes. The mixture should be a thickened syrup texture and lump free.
Mix the Calcium Lactate and Sugar together in a bowl and mix well until dissolved.
Decant the caviar solution into the Spherificator Bottle ready to create your Caviar Pearls.
Hold the Spherificator Bottle approximately 15cm above the Calcium Lactate bath and steadily squeeze the bottle to create a steady stream of drops.
Leave for a minute to allow a skin to form and then gently remove the Pearls using a shallow sieve and place in a bowl of clean cold water to rinse.
Remove the Pearls from the water and drain. The Caviar Pearls are now ready to serve.
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