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Vanilla Pearls Recipe (Using Spherification)

Create delicate vanilla pearls with a burst of flavour using molecular gastronomy for an exquisite touch to any dish.

Vanilla Pearls Recipe (Using Spherification)

Special Ingredients Ltd

Servings

4

Prep Time

24 hours

Cook Time

10 minutes

Category

Molecular Gastronomy

Create delicate vanilla pearls with a burst of flavour using molecular gastronomy for an exquisite touch to any dish.

Vanilla Pearls made using Special Ingredients Calcium Lactate and Special Ingredients Sodium Alginate

Ingredients

    Ingredients

    • 100ml Vanilla Essence
    • 100ml Bottled Water (with low calcium content such as Volvic)
    • 100ml Tap Water
    • 1.4g Special Ingredients Sodium Alginate
    • 1g Special Ingredients Calcium Lactate

    Equipment

    • Caviar Box Kit

    Directions

    1. Add the Vanilla Essence to the bottled water.

    2. Add the Sodium Alginate to the Vanilla mixture and blend with a hand blender. Leave to rest in the fridge (ideally 24 hours) until all the bubbles have disappeared.

    3. Prepare the Calcium Bath by adding the Calcium Lactate to the tap water.

    4. Prepare the Vanilla Pearls by using a pipette to slowly drop small droplets of the vanilla liquid into the calcium bath. The pearls should form instantly.

    5. Remove immediately using the molecular collecting spoon, rinse in water and serve.
    Filed in: Calcium Lactate, Modern Gelling Agents Kit, Sodium Alginate, Special Ingredients Recipes, Spherification
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