Alginate Syrup
Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available.
Create a tangy beetroot pate that can be paired with blue cheese for a unique, sweet-and-savoury treat.
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Molecular Gastronomy
Molecular Gastronomy Desserts
4
10 minutes
5 hours
Create a tangy beetroot pate that can be paired with blue cheese for a unique, sweet-and-savoury treat.
4 Pre-cooked Beetroots
300ml Apple Juice
5g Special Ingredients Pectin Powder
215g Sugar
5g Special Ingredients Citric Acid
Tablespoon of Water
20g Blue Cheese
First prepare the beetroot base by blitzing the cooked beetroots with the apple juice and then straining. Add 5g Pectin, 5g Citric Acid and 215g sugar to the mix and heat whilst constantly stirring until the mixture reaches at least 115 °C.
Remove the mixture from heat and transfer into a container. Leave to set.
Once set slice the gel into pieces and remove from the container.
Dust with sugar and serve sprinkled with cheese.
Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available.
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