HowToCookThat : Cakes, Dessert & Chocolate HowToCookThat : Cakes, Dessert & Chocolate

Ann Reardon

calcium lactate

chocolate spherification recipe

Molecular Gastronomy / Cooking: BEST OF THE WEB sphericals, caviar & raviole recipes

Are you looking for a surprise element for your next dessert? Sphericals have a liquid centre encapsulated by a gel membrane. This is achieved by using sodium alginate which gels in the presence of calcium. molecular gastronomy kits available here There are lots of videos and photos on the web showing how to make sphericals or raviole ... »

molecular-gastronomy-spherical-custard-dessert-recipe

Molecular Gastronomy: Custard Ravioli Spherical Recipe

Custard Spherical Recipe Alginate bath: 5g (0.18 ounces) Sodium alginate molecular gastronomy kits available here 25g (0.88 ounces) or 2 Tbsp sugar 1 litre (0.26 gallons) distilled water Mix together the sugar and sodium alginate (this helps to stop it clumping). Put half the water in a blender and sprinkle the surface with a little of the sodium alginate mixture - blend 10 secs, repeat until ... »