Reverse Spherification of Mandarin
Sweetened mandarin smoothie frozen into spheres and set in a sodium alginate bath, using reverse spherification to create mandarin spheres with a liquid center.
⏱️ Prep: 30 min🍳 Cook: 0 min
Nutrition
per per 300 g portion40
Calories
1g
Protein
9g
Carbs
0g
Fat
Ingredients
| 400 g | Sweetened mandarin smoothie |
| 5 g | Calcium lactate |
| 2 g | Xanthan gum |
| 1 litre | Water (low calcium content) |
| 5 g | Sodium alginate |
Instructions
Prepare the spheres:
- Combine the mandarin smoothie, calcium lactate, and xanthan gum in a blender.
- Blend for 2 minutes.
- Let rest for 6 hours, or pass through a muslin cloth and fine strainer to remove air from the mixture.
- Pour the mixture into spherical moulds.
- Freeze the moulds until fully frozen.
Prepare the sodium alginate bath:
- Add the sodium alginate to the water.
- Blend for 2 minutes.
- Let stand for 24 hours, or degas with a vacuum machine, or pass through a muslin cloth and fine strainer to remove air from the mixture.
- Place the frozen spheres into the alginate solution.
- Leave for 3 minutes.
- Remove the spheres and rinse with clean water.