Molecular gastronomy-mango juice spherification

Name: Molecular gastronomy-mango juice spherification
Cuisine: American
Ingredients: 2 cups mineral water; 150 ml mango juice (can be substituted with any other kinds of juice); 1 teaspoon sodium alginate; 1 teaspoon calcium lactate

ssmrdv @cook_12001049

Welcome to the food science world!!! Spherification is one of a molecular gastronomy method. 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. This dish is found to be really healthy, unique and yet appealing. It is also really simple to be made!!!

ssmrdv @cook_12001049

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Ingredients

2 cupsmineral water
150 mlmango juice (can be substituted with any other kinds of juice)
1 teaspoonsodium alginate
1 teaspooncalcium lactate

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Steps

1

Prepare 2 cups of mineral water in a big container, then pour in 1 teaspoon of sodium alginate
2

Mix it with a mixer, so that the sodium alginate can blend perfectly with the water
3

Set aside the sodium alginate mixture for 15 mins
4

Prepare the mango juice, then pour in 1 teaspoon of calcium lactate
5

Mix the calcium lactate with the mango juice thoroughly
6

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)
7

Wait for approximately 3-5 minutes, then drain out the spheres
8

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
9

(optional) plate the spheres well, just to make it even more appealing. here is a REFERENCE on how to display the spheres