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.