Strawberry, Lemon, and Basil Tartlet
Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian…
Formato
750g
Sodium alginate. Product derived from different types of algae (Fucus, Laminaria, Macrocrystis). Gelling agent that has the peculiarity of forming gels in the presence of calcium. As with any hydrocolloid, it needs a part of water to hydrate.
For direct spherification, mix with the desired preparation. For reverse spherification, mix in the water bath. Mix the Alginate with the desired liquid that will provide the taste. Dose in drops or in larger quantities in the Clorur mixture. Carefully remove from the mixture and place in water for a few moments. Serve on the chosen support
Alginate is a natural product derived from different types of algae. It has the particularity of forming gels when in contact with calcium, which makes it an ideal gelling agent in calcium media. It should be noted that this product also acts as a thickener on its own.
Low (in spherification) High (as a stabilizer in ice creams)
Hot and cold
Thermo-irreversible (in contact with calcium)
Liquids
Alginate is a key ingredient for direct spherification, ideal for transforming liquids with a pH greater than 4 and a water content greater than 80% into gelatinous spheres. Perfect for those looking to innovate their recipes with advanced cooking techniques.
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