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Cherry Spherification

The spherification technique is one of the most innovative and creative culinary techniques that have been developed in haute cuisine. This technique consists of encapsulating liquids in a thin layer of gelatin, creating an edible and aesthetic sphere. The result is a unique texture in the mouth that releases the flavor of the liquid in a surprising way.

In this recipe of“Cherry Spherification” we have used natural cherry purée as the liquid for the spherification, which provides a fresh and natural flavor. The combination of ingredients such as Alginate, the Xanthan Gum and Gluconolactate help to obtain the perfect consistency and texture for spherification.

These ingredients can be found in the range of products offered by our company. If you want to surprise your guests with an innovative and delicious culinary technique, do not hesitate to try this recipe of spherification of natural cherry puree.

Cherry Spherification

In this recipe, we have used natural cherry puree as the liquid for spherification, which provides a fresh and natural flavor. The combination of ingredients such as alginate, xanthan gum and Gluconolactate help to obtain the perfect consistency and texture for spherification.

Ingredients

- 250g -
  Cherry puree
- 50g -
  Sugar (1)
- 5g - Gluconolactate
- 2,5g - Xanthan Gum
- 5g - Alginate
- 1000g -
  Water
- 150g -
  Sugar (2)
- 150g - Trehalose

Prepared by

1. Mix very well the water with the Alginate, sugar 2 and Trehalose for 5 minutes. Leave the bath in the refrigerator for about 30 minutes.
2. Mix the cherry pulp with the sugar 1, the Xanthan and the Gluconolactate.
3. With a bottle and the spherifying spoon, make a sphere in the Alginate bath.
4. Soak in the alginate bath for 30 seconds and remove gently with a spherification spoon.
5. Clean the sphere with a clean water bath and reserve the spheres in an oil bath before use.