Blend the fruit purée and alginate together while still cold.
Leave to rest in the refrigerator, preferably overnight, before use.
Using a spoon or a syringe, drip the fruit purée into the water and sodium chloride solution and leave to react for approx. 30 seconds. Using a skimmer or colander, carefully remove the spheres that have formed, rinse with cold water and serve immediately.
Note: The spheres will solidify within a few minutes.
* Solution Eau et Chlorure - Méthode traditionnelle
Ingredients
500 g Eau
4 g Chlorure SOSA
Mix the ingredients while still cold to dilute the sodium chloride.
Wait at least 3 hours before use, or ideally, prepare the previous day.
Note.: This solution is used for a traditional method of spherification known as direct spherification.
