- 250g cherry puree
- 1lt water
- 5g sodium alginate
- 6.25g calcium lacatate
Ingredients
Method
Method
Mix water and sodium and place in fridge over night to remove air bubbles.
Warm the cherry puree with calcium and blitz, pass and freeze in moulds such as halve spheres or full.
Warm water solution to 50oc and drop the frozen puree spheres into solution, moving them around to stop sticking, leave for 5 minutes, remove wash in cold water.
Place ina cherry solution,(cherry puree and water ) use when needed
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