Ingredients
Alginate Bath
- 500 g water
- 4 g Sodium Alginate
Strawberry Puree
- 300 g strawberries hulled
- 10 g sugar
- 1 pinch salt
- 5 g Calcium Gluconolactate
- Strawberry Juice, For storage until use
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Insertbutterfly, add all the ingredients and mix 15min/speed4.
2. Pour into a flat bottomed container and place in fridge. 12-24 Hours. (This allows for hydration and air bubbles to clear)
1. Puree Strawberries for 1min/speed 9. (or until the pips are hardly visable). You can pass it through a fine sieve should you desire.
2. Add the sugar, salt and Calcium Gluconolactate and mix well 2min/speed 3. Put in the fridge for 15 min.
1. Get the strawberry puree, the sodium alginate bath and a 1Tbsp measuring spoon to make large spheres.
2. Prepare another bowl with plain water that you are going to use later for rinsing the spheres to remove the excess of sodium alginate.
3. Use the measuring spoon; fill it with the strawberry puree and carefully pour it into the sodium alginate bath. Wipe the bottom with a paper towel, place the spoon over the bath slightly touching its surface and flip it to pour the liquid into the sodium alginate bath.
4. Stir the bath gently with the slotted spoon without touching the spheres. If you let them sit in the bottom of the bath, they will flatten and if you let them float, the top won't be covered with the sodium alginate solution and won't gel. Make sure the spheres don’t touch each other or they will stick. Start with one sphere at a time until you get used to the process. A flat bottomed pan may be better than a bowl if you are planning to make multiple spheres at a time.
5. Wait for about 2 minutes. The longer you wait the thicker the gel that will form. In general, for a good eating experience, you want the gel layer surrounding the sphere to be as thin as possible but it also needs to be strong enough to hold the shape and allow for careful handling. If the membrane is too fragile, they may easily break when you remove them from the bath or place them on the serving spoon.
6. Carefully remove the sphere from the sodium alginate bath using a slotted spoon and rinse it in the bowl with clean water.
Alginate Bath
Strawberry Puree
Spherification
Tip
Reverse Spherification is a technique you can use on any liquid containing calcium (milk, yoghurt, custard, etc.). Where calcium is not present it can be added in the form of Calcium Gluconolactate as above.
This form of molecular gastronomy is a fun way of presenting food and will keep in your fridge in a suitable liquid overnight for serving the next day.
I got my kit from www.souschef.co.nz 
Have Fun
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments