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.
Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.
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Molecular Gastronomy
Reverse Spherification
4
15 minutes
10 minutes
Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.
Author:Special Ingredients Ltd
25ml Cucumber Juice, prepared from 100g cucumber
75g Yoghurt
Salt and pepper
2.5g Sodium Alginate
500ml bottled Water (with low calcium content such as Volvic)
First prepare the Sodium Alginate bath. Mix 2.5g Sodium Alginate into 500ml low calcium bottled water using a hand blender. You do not need to heat the mix. (Note: you can increase the concentration to 3g or 3.5g when first practicing this technique to make the spheres stronger and easier to make, but they will be less pleasant in the mouth).
Prepare the yoghurt base by adding the cucumber juice (prepared by blending and straining cucumbers) to the yoghurt. Season with salt and pepper. Mix thoroughly
Spoon the mix into the Sodium Alginate bath using a 5ml or 7.5ml measuring spoon. Leave for a few minutes and remove with the molecular collecting spoon. Serve straight away.
Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available.
Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.
Create mojito spheres using reverse spherification with Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum