Candy Cane Spheres

Candy Cane Spheres

The Homestretch

"Chef Pierre Lamielle of Kitchen Scraps has created these candy cane yolks using cooking science."
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

  • Prep

  • Cook

  1. Get 2 cups of cold water into a tall glass and add 1 package of sodium alginate (approximately 5mg)
  2. Blend until dissolved using an immersion blender and place in the refrigerator for 15 minutes to chill.
  3. In a small pot combine 2 crushed candy canes of your flavour choosing with ½ cup of whole milk and bring to a gentle simmer over medium low heat.
  4. Gently warm until the candy canes have fully dissolved.
  5. Transfer to a container to chill completely.
  6. While it chills combine ¼ cup of whole milk with ½ tsp of calcium lactate. Stir well to combine.
  7. Add the candy cane milk to the calcium lactate mixture and stir to combine thoroughly.
  8. Now gently scoop little spoonfuls of the mixture into the sodium alginate bath and eave them for 3 minutes in the sodium alginate bath to create a thin.
  9. Then transfer them carefully using a slotted spoon to clean water to rinse.
  10. Spoon them onto a serving spoon or directly into a fancy martini.

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