Mango - Carrot - Orange Sphere in Rosewater
Definitely inspired by my participation in five masterclasses of the recent World Gourmet Summit, where suddenly cooking was not anymore what I was used to. Everything looked more like a lab with various white powders and machines I would have never put in the kitchen. Most of the ingredients and equipment is flown in from USA, but the bakery shop of my heart , #PhoonHuat , has a good range of witchcraft granules :)
Although, I might say, my cooking is quite tasty, I haven't really put much effort into plating. I stumbled across the 'molecular gastronomy' website and invested in equipment.
Today, you see here my first experiment, my first ever SPHERE, and it worked !!!
Mango - Carrot - Orange sphere in rose water:
I juiced a mango, carrot, and orange in my #Hurom slow juicer,
from the fancy micro scale, i added 2.5g Calcium Lactate Gluconate to the juice,
filled it in the sphere form to freeze overnight.
For the intensive rose water, I froze rose syrup in plastic foil,
later i smashed the ice and sucked the syrup with a pipette out of the ice (professionally they have a centrifuge but let's not exaggerate the first round),
I blended 2g sodium alginate in 1l water,
cooled it 1h in the fridge,
out of the fridge i heated it to 65 degree,
and placed the 2 water baths: sodium alginate, and one clean warm water,
into which i popped the frozen hemispheres.
The skin outside gelified, and the juice inside melted,
thus the effect of a bubble that bursts when cut,
and gives these great pattern when flowing into the rose water.
Today, I am a happy spherer :)
Today, you see here my first experiment, my first ever SPHERE, and it worked !!!
Mango - Carrot - Orange sphere in rose water:
I juiced a mango, carrot, and orange in my #Hurom slow juicer,
from the fancy micro scale, i added 2.5g Calcium Lactate Gluconate to the juice,
filled it in the sphere form to freeze overnight.
For the intensive rose water, I froze rose syrup in plastic foil,
later i smashed the ice and sucked the syrup with a pipette out of the ice (professionally they have a centrifuge but let's not exaggerate the first round),
I blended 2g sodium alginate in 1l water,
cooled it 1h in the fridge,
out of the fridge i heated it to 65 degree,
and placed the 2 water baths: sodium alginate, and one clean warm water,
into which i popped the frozen hemispheres.
The skin outside gelified, and the juice inside melted,
thus the effect of a bubble that bursts when cut,
and gives these great pattern when flowing into the rose water.
Today, I am a happy spherer :)