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Red Wine Pearls

 

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 or cocktail.

Red Wine Pearls Recipe

Special Ingredients

Servings

2

Prep Time

5 minutes

Cook Time

5 minutes

Cuisine

Molecular Gastronomy

Category

Molecular Gastronomy

 

Create an exquisite culinary experience with this recipe for Special Ingredients Red Wine Pearls using the spherification technique. Using this technique, you can make Special Ingredients Red Wine Pearls, which add an elegant touch to any dish or cocktail.

Red Wine Pearls Recipe using Special Ingredients Calcium Lactate and Sodium Alginate

Ingredients

    Ingredients

    • 200ml red wine (preferably a robust variety like Cabernet Sauvignon)
    • 2g Special Ingredients Sodium Alginate
    • 500ml Water
    • 5g Special Ingredients Calcium Lactate

    Equipment

    • Special Ingredients Spherification Bottle
    • (Optional) Pipettes

    Directions

    1. Dissolve the Special Ingredients Sodium Alginate in the red wine using an immersion blender. Allow the mixture to rest to eliminate any air bubbles.

    2. In a separate bowl, dissolve the Special Ingredients Calcium Lactate in water to create the Calcium Lactate Bath.

    3. Drop the red wine mixture into the Calcium Lactate Bath using the Special Ingredients Spherification Bottle, or a pipette to create small pearls.

    4. Let the pearls sit in the Calcium Lactate Bath for 2-3 minutes to form a gel-like coating.

    5. Remove the pearls from the Calcium Lactate Bath using a slotted spoon and rinse them gently in water to remove any excess Calcium.

    6. Serve immediately.

    Filed in: Calcium Lactate, Modern Gastronomy Kit, Modern Gelling Agents Kit, Molecular Gastronomy, Molecular Gastronomy Spherification Kit, Reverse Spherification, Sodium Alginate, Spherification
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