Molecular Balsamic Pearls Cavier (Spherification)

By HazyWaters

This pearls will provide pop in your mouth goodness to a variety of dishes

Ingredients

• 1/2 cup (125 mL) water
• 1/2 cup (125 mL) balsamic vinegar
• 2 g sodium alginate
• Setting Bath
• 3.2 g calcium chloride
• 500 mL cold water

Details

Servings 8
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Place water and balsamic vinegar in a blender. With the blades on low speed, sprinkle sodium alginate onto the liquid by using a small tea strainer. Mix until the powder is absorbed by the liquid.

Strain the mix through a small tea strainer. Pour onto a squeeze bottle or draw up into a syringe.

Prepare Setting Bath:

Dissolve the calcium chloride in water by mixing with a spoon for 30 seconds.

To make the cavier, drip the balsamic liquid slowly into the setting bath and leave to set for 1-2 minutes.

Carefully pour the liquid through a small tea strainer into another 500 ml container to capture the pearls.

Submerge the strainer with pearls into a small bowl of cold water for a few seconds to rinse from the calcium chloride.

Remove strainer from water and spoon out the pearls onto your dish.