Ann Reardon

custard spherical recipe

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 ... »