Spherification Xantana Texturas by El Bulli (2 week delivery)

Spherification Xantana Texturas by El Bulli (2 week delivery)
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BASIC SPHERIFICATION

For liquids with watery density

This preparation is best for liquids which, owing to their watery density, present fewer problems for spherification.

Weigh the Algin exactly with a precision scale. Add Algin to 1/3 of the liquid to be used and blend with a mixer until it has completely dissolved. Add the other 2/3 of the main ingredient and leave to rest for 1 hour so that it loses part of the air created by the mixer.

Meanwhile, dilute the cold Calcic with water in a bowl. Prepare another bowl with water only. Make a small test to see how the Algin mix responds in the Calcic bath before proceeding to the preparation.

After pouring in the desired amount of the ingredient with Algin (for caviar, ravioli, gnocchi, etc.), when the desired texture is obtained collect it and rinse it in the bowl of water to get rid of the excess Calcic.

For thick liquids

This preparation is best for thick liquids to which water has to be added to correct their density. If you are working with excessively acid ingredients you should use Citras.

Weigh the Citras and Algin exactly with a precision scale. Always add the Citras to the water you are going to use first of all and blend with a mixer until it has completely dissolved. Then add the Algin and blend again. Add the main ingredient and leave to rest for 1 hour so that it loses part of the air created by the mixer. Meanwhile, dilute the cold Calcic with water in a bowl. Prepare another bowl with water only. Make a small test to see how the Algin mix responds in the Calcic bath before proceeding to the preparation.

After pouring in the desired amount of the ingredient with Algin (for caviar, ravioli, gnocchi, etc.), when the desired texture is obtained collect it and rinse it in the bowl of water to get rid of the excess Calcic.

REVERSE SPHERIFICATION

This preparation is best for liquids with watery density. For the Algin bath to function to the full, it is advisable to prepare it the day before. Blend Algin in 1/3 of the liquid in a mixer until it has completely dissolved, add the other 2/3 and keep in the refrigerator.

Weigh Gluco and add to 1/3 of the liquid to be used. Blend with a mixer until it has completely dissolved. Then add Xantana and repeat the operation. End by adding the other 2/3 of the main ingredient and leave to rest for 1 hour so that it loses part of the air created by the mixer.

After the desired amount of ingredient with Gluco has been poured into the Algin bath, the spheres will form. Collect them and rinse in water. They can be kept in the desired liquid.


Reverse Spherical Olives

Check out the video here: Reverse Spherical Olives


For the Algin bath:
  • 1,500 g water
  • 7.5 g Algin

Mix the water with Algin with a blender until there are no lumps.

Leave to rest in the fridge for 24 h so that the air that has entered the mixture disappears and the Algin is completely rehydrated.


For the green olive juice:
  • 500 g green verdial olives

Stone the olives.

Shred the pulp in a blender.

Strain through a superbag pressing with the hands.

Keep the juice obtained in the fridge.


For the spherical green olive mixture:
  • 200 g green olive juice
  • 0.75 g Xantana

Add Xantana to the juice and leave to hydrate for 1 minute.

Shred with a blender at medium speed.

Keep in the fridge for 24 hours.


For the aromatised virgin olive oil:
  • 500 g extra virgin olive oil
  • Peel of 4 lemons
  • Peel of 4 oranges
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • 4 cloves of garlic
  • 12 black peppercorns

Crush the garlic lightly and fry in 100 g virgin olive oil without letting them color.

Add the rest of the oil and once it is warm add the other ingredients.

Keep in a hermetically sealed container in a cool, dry place.


For the spherical green olives:
  • spherical green olive mixture (preparation above)
  • Algin bath (preparation above)
  • aromatised virgin olive oil (preparation above)

Fill a hemispherical 5 ml spoon with the spherical green olive mixture.

Pour the contents of the spoon into the Algin bath to form spherical olives. Make 2 spherical olives per person. It is very important that the spherical olives do not touch, since they would stick together.

Cook the spherical olives in the Algin mixture for 2.5 minutes.

Take the spherical olives out of the Algin bath with a spoon with holes and submerge in cold water to clean.

Strain the spherical olive trying not to break them and place them, not touching, in the aromatised oil.

Keep in the fridge for 12 hours.


Price: $114.95
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