apple spheres...

As soon as I hit the spelling check button, there were some words in highlight that I needed to get the right spelling. If you're not familiar with molecular gastronomy, these words would confused you.
I'm still having fun with molecular gastronomy although my excitement has gone down a bit. It's a trend, come and go.

- 200 g apple juice
- 1 g keltrol
- 5 g calcium lactate
- 400 g water
- 2 g sodium alginate
- 400 g cold water
- 400 g apple juice


1. Blend apple juice, keltrol and calcium lactate together with an immersion blender until well blended.
2. Pour the mixture into demi-sphere molds and freeze.
3. Blend the sodium alginate into the water with an immersion blender. Warm the mixture to 100 degrees F. Unmold the apple juice spheres, drop into the sodium alginate bath. The spheres should not touch each other as they will stick together.
4. Let them set in the bath for 3 minutes, strain and rinse in cold water.
5. Store them in the apple juice to keep the flavor intensity until they're ready to use.


Christina P said...

very cool - what do these cute little things taste like, texture and taste-wise?

pixen said...

awwww.... the tiny baubles are so cute! Really envy you :-D I love your blog really! Keep it up!

PS The spheres are really beautifully created!

Vanillaorchid said...

ว้าวววววว เป็นครึ่งวงกลมเล็ก ๆ แบบนี้น่ารักมาก ๆ เลยค่ะพี่ทิพย์ ต้องหอมและหวานด้วยรสแอ๊ปเปิ้ลแน่ ๆ เลยค่ะ

ปล.อุ้มชอบพี่ทิพย์จัดจานจังเลย ครีเอท และเก๋ค่ะ

Thip said...

Christina, it has a thin gelatinous and fragile texture. The liquid that tastes like apple juice pop out after the skin breaks.

Hey, thanks Pixen.

อุ้ม, จริง ๆ แล้วเป็นลูกกลมเลยนะ แต่มันนิ่มเลยดูเหมือนครึ่งวงกลม

bake in paris said...

Another great recipe, Thip!

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