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by Spherificator by Cedarlane Admin
Strawberry Pearls from Purée
Dice about 4-5 fresh strawberries
Add sugar to taste, if desired
Add 25 mL of water and blend until completely puré...
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by Spherificator by Cedarlane Admin
Gravy Pearls
Blend 50mL water into 100mL gravy
Blend in 1 tsp sodium alginate
Pour in Spherificator
Create calcium bath in a separate bowl (1 tsp...
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by Spherificator by Cedarlane Admin
Maraschino Cherry Pearls
Blend 0.5 tsp sodium citrate in 100mL water
Slowly add 100mL marashino cherry juice while continuing to mix
With blende...
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by Spherificator by Cedarlane Admin
Red Wine Pearls
Blend 1 tsp sodium alginate in 50mL of water
Slowly add 100mL red wine while continuing to mix
Add to Spherificator
Create calciu...
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by Spherificator by Cedarlane Admin
Hot Sauce Pearls (recipe works with both Frank’s Red Hot Sauce and Sriracha Sauce by Huy Fong Foods)
Blend 0.5 tsp of sodium citrate in 200mL wat...
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by Spherificator by Cedarlane Admin
Lime Pearls
Blend together 150 mL water with 3/4 tsp sodium citrate
Mix 1.5 tsp sodium alginate with 2 tsp sugar
With the blades on low speed, ad...
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by Spherificator by Cedarlane Admin
Chive Caviar
Blend 1/2 bunch of chives into 200mL water until completely emulsified (can vary the amount of chives for a stronger or weaker flav...
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by Spherificator by Cedarlane Admin
Parsley Caviar
Blend 1/8 bunch of parsley into 200mL water until completely emulsified (can vary the amount of parsley for a stronger or weaker ...
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