From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
1T calcium chloride
5 cups water
1 cup Midori or Blue Curasao
1 teaspoon sodium alginate
2 liter bottle of 7-Up
In a large bowl, dissolve the calcium chloride in the water.�
In the jar of a blender combine the Midori & the alginate. Blend on high until alginate is completely dissolved. While mixture is still frothy, transfer it to a squeeze bottle. You will have to work over the calcium chloride bath for the next step. Fill the bowl of a small ladle about half way full with the calcium chloride solution. Squeeze the frothy alginate mixture directly into the liquid in the ladle creating a large pearl with a diameter of about ½”. Allow it to set slightly, then dunk the bowl of the ladle into the calcium chloride solution. Allow the pearl about 2 minutes to set. Pour bath & pearls into a strainer positioned over the 2nd bowl. Rinse the pearls under a gentle stream of cold running water. Transfer pearls to a 2nd sieve positioned over a 3rd bowl to drain for later use. Repeat jelling process until all of the alginate mixture is used. Discard bath water when jelling process is complete. Place the pearls, about 3 at a time in a glass & fill glass with 7-up. Some pearls will float.
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