Cucumber Yoghurt Spheres (Using Reverse Spherification)

Name: Cucumber Yoghurt Spheres (Using Reverse Spherification)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Reverse Spherification
Ingredients: 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)

Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.

Cucumber Yoghurt Spheres (Using Reverse Spherification)

Rated 5.0 stars by 2 users

Cuisine

Reverse Spherification

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.

Author:

Special Ingredients Ltd

Image of Cucumber Yoghurt Spheres (Using Reverse Spherification)

Ingredients

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)

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Directions

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.

Filed in: Modern Gelling Agents Kit, Reverse Spherification, Special Ingredients Recipes, Spherification

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Cucumber Yoghurt Spheres (Using Reverse Spherification)

Cucumber Yoghurt Spheres (Using Reverse Spherification)

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Cuisine

Servings

Prep Time

Cook Time

Ingredients

Directions

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