Reverse Spherification of Mandarin Recipe

Learn how to create these fantastic Mandarin Spheres with Reverse Spherification using Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum.

Reverse Spherification of Mandarin Recipe

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Category

Molecular Gastronomy

Cuisine

Molecular Gastronomy Reverse Spherification

Servings

4

Prep Time

24 hours

Cook Time

0 minutes

Learn how to create these fantastic Mandarin Spheres with Reverse Spherification using Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum.

Author:

Special Ingredients

Image of Reverse Spherification of Mandarin Recipe

Ingredients

Ingredients

400g Sweetened Mandarin Smoothie
5g Special Ingredients Calcium Lactate
2g Special Ingredients Xanthan Gum
1 Litre of Water (with low calcium content such as Volvic)
5g Special Ingredients Sodium Alginate

Equipment

Silicone Half Sphere Mould

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Directions

Prepare Mandarin Spheres

Combine smoothie, Calcium Lactate and Xanthan Gum using blender, and blend for 2 minutes.
Leave to rest for 6 hours or pour through a muslin cloth and a fine strainer to remove air from the mixture.
Insert the mixture into Spherical Moulds
Freeze the mixture in Moulds.

Prepare the Sodium Alginate Bath

Add 5g of Special Ingredients Sodium Alginate to 1 litre of water and blend for 2 minutes.
Let stand 24 hours or degas with a vacuum machine or go through a muslin and a fine strainer to remove air from mixture.
Put the frozen spheres in the Alginate solution.
Leave for 3 minutes.
Remove Spheres Rinse with clean water.

Filed in: Calcium Lactate, Modern Gastronomy Kit, Molecular Gastronomy, Molecular Gastronomy Chef Kit, Reverse Spherification, Sodium Alginate, Special Ingredients Recipes, Spherification, Xanthan Gum

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