By popular request: America’s favorite condiment meets our test kitchen’s spherification obsession. Dress up your tots and eggs at home with these fancy ketchup pearls. No sweepstakes entry needed.
Ingredients
- 225g (1cup) Ketchup
- 30g (2Tbsp) Water
- 2.5g (1¼ tsp) Calcium Lactate
- 500g (2 cups) Distilled Water
- 2.5g (3/4 Tbsp) Perfected Sodium Alginate
Equipment
- 3 Medium Sized Bowls
- 1 Squirt Bottle with a ¼ inch Nozzle
- Spherification Spoon
Timing
Active Time: 30 Minutes
Total Time: 30 Minutes
Yield
8 Servings
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Mix and Freeze
In a bowl dissolve the calcium into the 30g (2 tbsp) water.
Add the ketchup and mix until uniform.
Pour the ketchup into a squirt bottle with a ¼ inch nozzle on it. These will be slightly larger than traditional caviar.
-
Make Setting Bath
In a separate bowl pour the 500g distilled water, begin whisking and slowly sprinkle the 5g (1 1/2 tablespoons) sodium alginate.
Allow the mixture to sit for at least 10 minutes before use.
Make sure there are no clumps before moving on. If there are a few small clumps allow whisk gently until they disperse.
-
Spherify
Stir the sphere magic water bath before beginning the spherification process.
Hold the squirt bottle vertically about 2 inches above the water bath. Begin dropping the spheres into the water, and let set for 45 seconds. Do not over crowd the bowl as they could stick to each other.
Remove the spheres from the water bath with a spherification spoon and rinse in freshwater.
Remove from the rinse water and dab any excess water off the bottom of the spoon with a paper towel and serve.
-
Storage
If you want to store your spheres for further use simply place them in a container with vegetable oil and refrigerate.
Summary
Recipe Name
Ketchup Caviar
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 3 Review(s)
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