Caviar Mango in the Style of el Bulli - Featured Recipe - CookingDistrict.com
Featured Recipes

Caviar Mango in the Style of el Bulli

Categories: Modernist Cooking
Primary Method: Spherification
Step 1
250 mL Mango Water
250 g Mango Puree
1.3 g Sodium Citrate
1.8 g Sodium Alginate
Make mango water by infusing mango peels in water.

Strain and reserve.

Dissolve Sodium Citrate in this water; incorporate alginate into mango puree with a hand blender.

Mix two liquids, strain and reserve.
Step 2
6.5 g Calcium Chloride
1 L Water
Mix calcium chloride and water, strain, keep cold.

At this point the mango mixture is ready to drop into the calcium chloride bath to form caviar.
Notes
Further Spherification Info:

This technique consists of two methods called basic and reverse Spherification, the first technique basic Spherification is created by submerging a liquid mixed with Sodium Alginate into a bath of Calcium Chloride. The second method is created by a liquid mixed with Calcium Lactate Gluconate and submerged into a bath of Sodium Alginate. In both cases the solid elements can be introduced into the spheres, which remain suspended in the liquid blending two or more flavored components in a single component. In some basic Spherification Sodium Citrate is used to correct the acidity and Xanthan Gum can be used as a thickening agent to create the inner component. The line of products above allows you to create spheres in any shape you can imagine from caviar eggs to egg spheres.

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