SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
This Strawberry Caviar recipe comes developed from an extensive explanation of: “The magic of spherification: history and concepts”. which we encourage you to read. In it we talk about Direct Spherification; where the alginate is mixed directly with the liquid to be spherified. This method is ideal for non-dairy liquids non-dairy liquids without calcium itself.
Here is an example of a recipe where we use direct spherification with a liquid with a pH lower than 4: Strawberry Caviar . So we must use all the recommended ingredients: Alginate, Citrate and Chloride.
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