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[edit] Ingredients
1 |
cup of plain yogurt |
1 |
teaspoon of sugar |
1 |
teaspoon alginate |
24 |
ounces water |
Fresh fruit of your liking |
|
[edit] Preparation
Step 1 |
In a large bowl blend the water and alginate with a hand blender until completely dissolved. |
Step 2 |
Strain the alginate water into another bowl and let rest for 30 minutes. |
Step 3 |
In a medium bowl, gently mix the yogurt and sugar together. |
Step 4 |
Next to the alginate bath, prepare another bath of plain water. |
Step 5 |
With a round spoon, scoop out a ball of yogurt and submerge into alginate water. |
Step 6 |
Gently shake the spoon so you see a ball or dollop of yogurt drop beneath the surface. |
Step 7 |
Wait a few minutes then scoop out the spherified yogurt balls into the fresh water, to remove the alginate. |
Step 8 |
Serve the yogurt balls with fruit and drizzled the top with honey. Terrific little dish for breakfast or dessert. |
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[edit] About Yogurt Balls
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
MyLastBite
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)