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 ... »
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 ... »
The kids loved these sphericals, although I think they may have enjoyed playing with them on their hands even more than eating them. So how do you make them? Well put simply you add sodium alginate to a container of water and then add calcium salts to the liquid that you want to make into a ... »
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