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Pickled Mustard Seed Spheres

May 7, 2019Cole Whitney
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Calcium LactateIntermediateReverse SpherificationSodium Alginatespherification
Best served at room temperature, this dish was inspired by our desire to push the boundaries of Reverse Spherification. We wanted to see if it was possible to create texture within the sphere using mustard seeds. To get the recipes in the full Mustard Sphere dish and more, sign up for our newsletter to be among the first to be notified on exclusive releases from the Kitchen Alchemist’s Notebook.

Ingredients

  • 1500g (3 pints) Water, for Boiling, Separated into 3 Equal Portions
  • 40g (3 Tbsp) Mustard Seeds
  • 100g (½ cup) Granulated Sugar
  • 100g (½ cup) Water
  • 100g (¼ cup plus 2½ tablespoons) White Wine Vinegar
  • 1.4g (½ teaspoon) Kosher Salt
  • 2g (1 teaspoon) Calcium Lactate
  • 500g (2 cups) Distilled Water
  • 2.5g (1 teaspoon) Sodium Alginate
  • 120g (½ cup) Madeira Wine

Equipment

  • Spherification Spoon
  • Perfect Ravioli Mold

Timing

Active Time: 45 Minutes

Total Time: 24 Hours

Yield

16 Spheres

  • Spherification Liquid

    Bring 500g (1 pint) water to a boil in a small pot, add the mustard seeds, and cook for two minutes.

    Remove from stove and strain (repeat steps 1 and 2 with fresh water two more times). Set the seeds aside.

    Combine the sugar, 100g (½ cup) of the water, vinegar and salt in small pot and bring to a simmer.

    Add the blanched mustard seeds back in and simmer for five minutes, or until the water has reduced by half. Remove from the stove and cool.

    Whisk the mustard seed liquid constantly while sprinkling in the calcium lactate until fully dissolved.

    Allow any air bubbles to settle out before filling molds. Fill each ½ sphere in the silicone mold with the sphere mixture and place in freezer until frozen solid.

  • Setting Bath

    While the spheres are freezing, pour 500g distilled water into a blender. Blend on low speed while slowly sprinkling the sodium alginate into the liquid. Continue blending for two to three minutes.

    Pour the mixture into a covered container and let it sit for a few hours to allow the sodium alginate to hydrate. Allow the mixture to settle until there are no more air bubbles. The hydrating and air bubble release process could take up to 24 hours, so be sure not to rush this process.

    Pro tip: you can replace the sodium alginate with double the amount of sphere magic and the solution will be ready within an hour. Also, you can skip the blender and use a whisk to avoid unwanted air bubbles.

  • Create Spheres

    Once the spheres are frozen solid, test the sodium alginate solution to make sure it’s at room temperature.

    Drop a frozen sphere into the sodium alginate solution, and let set for two minutes.

    Remove the frozen sphere from the solution with a spherification spoon and rinse in freshwater. Once rinsed, place the sphere in the wine for one minute.

    Remove from the wine, dabbing any excess liquid off the bottom of the spoon with a paper towel, and serve.

  • Storage

    If you want to store spheres for further use, simply place them in a container with a neutral flavored oil and refrigerate.

Summary
recipe image
Recipe Name
Mustard Seed Spheres
Author Name
Modernist Pantry
Published On
2019-05-07
Preparation Time
0H45M
Total Time
24H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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1 comment

From Edible Water Bottles to Edible Cocktail Glasses?

November 18, 2019 9:44 am

[…] our Pickled Mustard Seed Sphere recipe a try! Best served at room temperature, this dish was inspired by our desire to push the […]

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