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.
Give goat cheese a gourmet makeover with a port-infused gel coating to create elegant bites in seconds.
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Molecular Gastronomy
Molecular Gastronomy
2
60 minutes
5 minutes
Give goat cheese a gourmet makeover with a port-infused gel coating to create elegant bites in seconds.
Author:Special Ingredients Ltd
100ml Port
200g Goats Cheese
0.2g Special Ingredients Gellan Gum F Low Acyl
0.2g Special Ingredients Gellan Gum LT100 High Acyl
Cut goats cheese into cubes and place into freezer with a toothpick sticking into each one.
Once the cheese is frozen add both Gellan Gums to the port and heat gradually, whisking constantly.
Once the mixture begins to boil, reduce the heat to a minimum and dip the frozen cheese cubes in the liquid.
A gel coating will form almost instantly around the 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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