Yogurt Balls
Photo: MyLastBite
Ingredients
1 cup of plain yogurt
1 teaspoon of sugar
1 teaspoon alginate
24 ounces water
Fresh fruit of your liking
Preparation
2
Strain the alginate water into another bowl and let rest for 30 minutes.
3
In a medium bowl, gently mix the yogurt and sugar together.
4
Next to the alginate bath, prepare another bath of plain water.
6
Gently shake the spoon so you see a ball or dollop of yogurt drop beneath the surface.
7
Wait a few minutes then scoop out the spherified yogurt balls into the fresh water, to remove the alginate.
Tools
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About
Except for the fact that I made the balls too big at first, I was thrilled with the texture and mouth-feel of the yogurt. I could easily “pop” the skin with my tongue (after playing with it in my mouth first!). From "Adventures in Molecular Cooking” on MyLastBite.com
Yield:
1.0 servings
Added:
Saturday, December 19, 2009 - 11:21pm
Comments
April 19, 2009
Hi Alisa,
There are links to more info and shops that sell Algin (aka Alginate) on this page
http://mylastbite.wordpress.com/2008/12/22/adventures-in-molecular-cooking-2/
Look on the right side of the page under "Molecular Cooking" and click on Le Sanctuaire to purchase the Algin.
Cheers! Jo (MyLastBite)
April 19, 2009
What is aliginate and where can you find it?
April 19, 2009
Alginic acid or aliginate is a gum in powdered or granular form, it is used to encapsulate liquids or juices in bubbles that "pop" in the mouth when consumed