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Molecular gastronomy-mango juice spherification
Molecular gastronomy-mango juice spherification

Before you jump to Molecular gastronomy-mango juice spherification recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to molecular gastronomy-mango juice spherification recipe. You can have molecular gastronomy-mango juice spherification using 4 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Molecular gastronomy-mango juice spherification:
  1. You need 2 cups mineral water
  2. Take 150 ml mango juice (can be substituted with any other kinds of juice)
  3. Get 1 teaspoon sodium alginate
  4. Take 1 teaspoon calcium lactate
Steps to make Molecular gastronomy-mango juice spherification:
  1. Prepare 2 cups of mineral water in a big container, then pour in 1 teaspoon of sodium alginate
  2. Mix it with a mixer, so that the sodium alginate can blend perfectly with the water
  3. Set aside the sodium alginate mixture for 15 mins
  4. Prepare the mango juice, then pour in 1 teaspoon of calcium lactate
  5. Mix the calcium lactate with the mango juice thoroughly
  6. After 15 minutes, scoop approximately 1 teaspoon of the calcium lactate and mango juice mixture, then drop it slowly to the sodium alginate mixture to make sure it forms the shape of a sphere (here i used a fruit bowler as the sphere-making apparatus)
  7. Wait for approximately 3-5 minutes, then drain out the spheres
  8. Place the spheres into a bowl of water, just to make sure there aren’t any excess of sodium alginate mixture left in the outer layer of the spheres
  9. (optional) plate the spheres well, just to make it even more appealing. here is a REFERENCE on how to display the spheres

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