Intro: Molecular Rosé Spheres With Raspberry Gel
I'll start this recipe by saying this is my first Instructable, and I'm excited to be a member of the community. I really hope you enjoy this project as much as I did.
Some people call cooking a science, others say it's an art; I say, Why not both?
I really enjoy this recipe, because even though it sounds complicated, it's very easy to produce. You can impress a crowd at a party, or have fun at home with these. I think this would be a great project for families, you could easily swap the Rosé for something like apple juice and make this a child-friendly project. :)
Step 1: Gather Your Ingredients
For the Rose Spheres:
- 1/2 C Rose Wine
- Rose petals, from two roses
- 1/4 tsp Calcium Lactate
- Silicone Sphere Mold
- Bowl, for mixing
For Spherification Rinse
- 2 Cups Water
- 1/2 tsp Sodium Alginate
- Bowl, for mixing
- Bowl of Cool Water, to rinse
- Slotted Spoon or Mesh Spoon, I use a mini frying basket (pictured)
- 1 Tbsp Water
- Strainer, for raspberry seeds
- Squeeze Bottle, for serving
Makes Six, Double or Half as needed. :)
Step 2: Add Calcium Lactate to the Rosé
Add your 1/4 tsp calcium lactate to your 1/2 cup Rosé, and mix until it has dissolved. Calcium lactate is a white crystalline salt that consists of two lactate anions for each calcium cation, forming Ca2+. Later, our sodium alginate will respond with our calcium lactate to create a gel layer for our spherification process.
Step 3: Fill Your Mold
Take out your silicone sphere mold. I recommend placing your silicone mold on a flat baking sheet or cutting board to ensure that your liquid stays in place. Place your rose petal in the mold, before your liquid. Ensure that the rose petal size is small enough that you can fill the mold with liquid and the petal will be mostly centered in the liquid. If it lies on the edge this may impact your spherification process negatively. Pour your rose liquid into your molds, till they are just about full.
Step 4: To the Freezer!
Move your sphere mold into your freezer. If you placed it on a flat surface it will make this process easier.
Step 5: Make Your Raspberry Gel
While your rose liquid is freezing, you can make your raspberry gel. This is just to add an aspect of beauty and a hint of sweet flavor that really makes these spheres show-worthy. Cook down your raspberries in a small pot with a pinch of water, until they are a liquid. This usually takes about 15 minutes.
Step 6: Strain and Chill Your Raspberry Gel
Remove the berry liquid from the heat, and strain out the seeds. Place the strained liquid into a squeeze bottle. Put this in the fridge until your Spheres are ready to be served.
Step 7: Add Sodium Alginate to Water
In a separate bowl, Add your two cups of water to your 1/2 tsp sodium alginate, mix until dissolved (this is much easier in a blender), and then let it set for around 15 minutes on your counter.
Step 8: Dip Your Spheres
Remove your Rose Liquid from the freezer. Pop them out of the molds and then gently set them into your sodium alginate water. Sodium alginate is a gum extracted from the cell walls of brown algae. When your calcium lactate responds with the sodium alginate, a gelling process will occur. You will want to leave your drops in for at least three minutes, at this point in time they may be removed. If you would like a thicker gel membrane, you may leave them in for longer.
Step 9: Remove Your Spheres
Remove your gel from the sodium alginate liquid, and dip briefly in your cold bowl of water, this is where your handheld strainer will come into play. If you have something smaller, like a slotted spoon or a mesh spoon, this will be a lot easier for you, I only had the handheld fryer basket. This process helps to reduce the flavor provided by the alginate. Some people like to add sugar to their alginate liquid so that it is sweet, but this is also optional. I personally don't think the alginate has very much flavor.
Step 10: Plating
Quickly move your Rose Spheres to your serving dish. I recommend placing them on spoons if you are serving to company, this makes it easier for the guest to enjoy the product. They also should be made immediately before having company as they will slowly de-gel, and if you make them too early you may experience this problem. Dot around with your raspberry gel and place your sphere on your serving dish.
Step 11: Serve and Enjoy!
If you enjoyed this Instructable, or if you have any questions, please let me know and I will get back to you as soon as possible. Thank you for reading!
*I added the last picture to illustrate a bit more character of these spheres, they can be picked up and jiggled, the Rose liquid will stay inside. :)
Second Prize in the
Science of Cooking