Like this trick is so, you know, like totally four years ago! But I had never done a reverse sodium alginate sphere before. It was really easy...really easy.
And now that I've done one, I can work on removing the air bubbles, and seeing how thin, yet stable, I can make the skin. My plan is to make a piñon horchata sphere with cinnamon orange ice for an amuse this weekend for a dinner I'm catering. Nothing like waiting til the last second.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago