Active Time: 45 Minutes
Total Time: 24 Hours
16 Spheres
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.
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.
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.
If you want to store spheres for further use, simply place them in a container with a neutral flavored oil and refrigerate.
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November 18, 2019 9:44 am
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