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 ... »
Add some crunchy texture and some wow factor to your next dessert with these easy and highly versatile sugar decorations. This recipe is not suitable for children due to the high temperatures of the sugar syrup - but they will love eating it when it's ready. Ingredients: Approx 1 cup or 213g (7.51 ounces) sugar 1 tablespoon glucose syrup ... »
