Cara Membuat Molecular gastronomy-mango juice spherification Anti Ribet!

Molecular gastronomy-mango juice spherification.

Molecular gastronomy-mango juice spherification Cara membuatnya pun cukup mudah, teman-teman dapat membuat Molecular gastronomy-mango juice spherification hanya dengan menggunakan 4 bahan dan 9 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Molecular gastronomy-mango juice spherification!

Bahan Molecular gastronomy-mango juice spherification

  1. Sediakan 2 cups of mineral water.
  2. Siapkan 150 ml of mango juice (can be substituted with any other kinds of juice).
  3. Dibutuhkan 1 teaspoon of sodium alginate.
  4. Diperlukan 1 teaspoon of calcium lactate.

Langkah-langkah memasak Molecular gastronomy-mango juice spherification

  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.