Recipe for yogurt spheres
Thorough demonstration of how to perform direct spherification using molecular gastronomy. Here, we have created a yogurt sphere, served with chocolate granola.
It can, for example, be used as a gimmick for brunch or as part of a dessert.
The art of creating an artificial shell around a flavorful, liquid substance is called Spherification and essentially involves encapsulating liquids in a sphere.
A thin membrane is formed around the liquid. This membrane is designed to hold the liquid inside, and when the shell is broken, the flavorful liquid will flow out. This discipline allows for the use of countless types of liquids, and the technique truly opens up the possibility of creating different and surprising taste experiences.
The recipe was developed by Githa Bennorth, who is a cookbook author and gastronomic developer. This was made in connection with a GastroFun PREMIUM film shoot. She has also created the following recipes with us:
Yogurt Spheres
Equipment
- Immersion Hand Blender
- Micro Scale
- Slotted Spoon
Ingredients
Alginate Bath
- 0,5 l Spring Water Non-calcified Water
- 2.5 gram Sodium Alginate
Yogurt sphere
- 100 gram Yogurt flavored
Water Bath
- 0,5 l Water cold
Instructions
Alginat Bath
- Add water to a tall (immersion blender) glass.
- Weigh the sodium alginate on a micro scale to ensure it is precise.
- Pour the powder into the glass.
- Blend from the top and slowly move down and up again.
- Blend it for about 30-60 seconds.
- There are air bubbles in the liquid, and they need to be removed. This is done by letting it sit and steep for 24 hours (at least 12 hours in a pinch).
Yogurt Spheres
- Pour the alginate bath into a bowl.
- Prepare another bowl of approximately the same size with plain water.
- Use a deep spoon (available at places where you buy molecular gastronomy products) for this.
- Take a spoonful of your yogurt and drop it directly into the bath.
- Repeat with a few more. Do not put too many in at once as they will gravitate towards each other and "melt" together. Use a spoon to gently stir the water between them, so they do not touch each other.
- They generally need between 1-3 minutes. Here it's yogurt, so the membrane shouldn't get too thick. Therefore, give them 1.5 minutes here.
- Use a slotted spoon to remove them, so you don't transfer too much of the alginate bath into the water bath.
- Use the slotted spoon again to take them out of the water.
- When you take one out, place the slotted spoon on a kitchen towel to let the excess water drip off, and move it slightly back and forth to remove any potential "tails".
Serving
- Place your yogurt spheres on a spoon and serve with muesli.
Notes
The alginate bath can clog your drainage system.