Molecular gastronomy-mango juice spherification. Find Deals on Molecular Gastronomy Spherification in Groceries on Amazon. Use the steps and recipes in this food science project to transform drinks into semi-solid balls that pop in your mouth. The technique is called spherification and it is part of a larger food science trend called molecular gastronomy — but we just call it yummy science!
It is a great technique to cause a surprise. It's a new way to present known flavours and a perfect way to confuse people's sense. In spherification spheres (= balls) are made of just about any type of liquid. You can have Molecular gastronomy-mango juice spherification using 4 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Molecular gastronomy-mango juice spherification
- It’s 2 cups of mineral water.
- It’s 150 ml of mango juice (can be substituted with any other kinds of juice).
- It’s 1 teaspoon of sodium alginate.
- It’s 1 teaspoon of calcium lactate.
Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ Learn how to make spheres with liquid inside with Reverse Spherif. Molecular gastronomy has found a way to pitch gelid balls of liquid-filled goo food at you. Molecular gastronomy-mango juice spherification Welcome to the food science world!!! Spherification is one of a molecular gastronomy method.
Molecular gastronomy-mango juice spherification step by step
- Prepare 2 cups of mineral water in a big container, then pour in 1 teaspoon of sodium alginate.
- Mix it with a mixer, so that the sodium alginate can blend perfectly with the water.
- Set aside the sodium alginate mixture for 15 mins.
- Prepare the mango juice, then pour in 1 teaspoon of calcium lactate.
- Mix the calcium lactate with the mango juice thoroughly.
- After 15 minutes, scoop approximately 1 teaspoon of the calcium lactate and mango juice mixture, then drop it slowly to the sodium alginate mixture to make sure it forms the shape of a sphere (here i used a fruit bowler as the sphere-making apparatus).
- Wait for approximately 3-5 minutes, then drain out the spheres.
- Place the spheres into a bowl of water, just to make sure there aren’t any excess of sodium alginate mixture left in the outer layer of the spheres.
- (optional) plate the spheres well, just to make it even more appealing. here is a REFERENCE on how to display the spheres.
It is when you trap a liquid (eg. yogurt, fruit juice) inside a thin membrane, which would pop when you put it inside your mouth. An easy recipe for making fruit caviar that ANYONE can do! While visiting a company called Griffith España, Adria and his team discovered a cool Mexican sauce with little spheres floating inside. Combining flavor, fun, and chemistry, this spherification kit is a great and tasty introduction to food science! Perfect for any foodie out there, this kit contains food-grade versions of three chemicals used in molecular gastronomy recipes to turn liquids and semi-solids (like fruit juice and yogurt) into tasty spheres that pop in your mouth.