Strawberry Caviar
This Strawberry Caviar recipe comes developed from an extensive explanation of: “The magic of spherification: history and concepts”. which we encourage you to read.…
Format
750g
Citrate, formerly known as Kit pH, is an essential ingredient for controlling acidity in both sweet and savory preparations. Its use is key in direct spherification, where it guarantees the correct reaction of the alginate.
Mix the sodium citrate with the liquid to which the pH is to be raised. Incorporate slowly, adjusting progressively until the desired level of acidity is reached. It is advisable to check the pH with test strips to ensure the accuracy of the final result.
Trisodium citrate, formerly known as Kit pH, is an essential ingredient for controlling acidity in both sweet and savoury preparations. Derived from fruit, this fine white powder acts as a pH regulator, making it possible to transform acidic solutions into neutral or slightly basic ones. Its use is key in direct spherification, where it guarantees the correct reaction of the alginate. It also enhances flavours, balances acidic notes and can be used as an antioxidant.
Ideal for direct spherifications, juices, cocktails, fruit purees, sour creams, mousses, sauces and vinaigrettes. It allows working with greater technical control over acidity and stability, optimizing results both in the kitchen and in modern pastry making.
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