Stone Fruit Spheres
Recipe courtesy of Cosmos Club Restaurant Chef Ailee Apac and Banquet Chef Yafreicy Rodriguez
Ingredients
- water - 1 L
- sodium alginate - 5 gms.
- calcium lactate - 6 gms.
- peach juice - 200 gms.
- fresh basil - 6 leaves
- peach juice - 2 cups, to hold the spheres for up to 2 hours
Instructions
- Blend together 1 L of water and 5 grams of sodium alginate to make the bath.
- Pour the mixture in a container, close tightly and let it rest in the fridge for at least 30 minutes.
- Blend together 6 grams of calcium lactate, 200 grams of peach juice, and basil leaves, to enclose in a sphere.
- Pour juice mixture unto a small-sized round mold and freeze.
- Line up the sodium alginate bath along with clear water and and peach juice.
- Drop the frozen peach mixture to the alginate bath, then rinse in water and store in peach juice to retain its flavor.
