
After 2 attempts of molecular cooking, here and here, my 3rd attempt was a simple spherification – jewels/salmon roe look-alike. I have decided to name it jewels as they look like tiny little jewels at the bottom of the jelly that give orange hue. Spherification could be tricky not just because there is chemistry involved, but the technique has become associated with the most farcical extremes of modernist cooking.
I have really made full use of my starter kit, for the Royal Selangor – Get Your Jelly On– 30-day Challenge. The little orange jewels are made with orange juice, whereas the transparent layer of jelly is simply lemon syrup. A citrusy jelly that is really refreshing.
I found a video on You Tube that demonstrates how to achieve this type of spherification. I hope it is going to be help if you want to get your hands on molecular cooking!
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Wonderful! I love the color of that jelly.
Cheers,
Rosa
Thanks Rosa!
hey, that looks awesome! are those liquor calcic and algin?
The ‘jewels’ are mixture of orange juice and algin.
Beautiful and a science experiment in the kitchen – it’s been awhile, and I am intrigued 🙂
Thanks Kiran!
Beautiful! Love the sweet colour of this jelly 🙂
Thanks, Ann.