Chocolate Covered Strawberries with Crackle Crystals
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
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Molecular Gastronomy
2
2 hours
10 minutes
Create White Wine Pearls with Spherification using Special Ingredients Calcium Lactate and Sodium Alginate.
Special Ingredients
100g White Pigato Wine
1g Special Ingredients Sodium Alginate
200g Water
4g Special Ingredients Calcium Lactate
Prepare the white wine by adding 1g of Sodium Alginate to 100g of wine, blend and leave to stand for 2 hours.
Then prepare the Calcium Bath by adding 4g of Calcium Lactate to 200g of water.
With a pipette insert small drops of wine solution into the Calcium Bath.
Wait 1 minute, then use a spoon to gently remove the Pearls and wash them in a bowl with clean water.
Serve immediately.
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
In the world of molecular gastronomy, the technique of spherification allows the creation of stunning, caviar-like pearls that burst with flavour. Using this technique, you can make Special Ingredients Red Wine Pearls, which add an elegant touch to any dish...
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