Red Pepper Spheres – a lesson in molecular gastronomy

Sep 18, 2013

If you’re looking for an easy way to ‘wow’ guests at your next dinner party, then this modern cooking technique by Chef Michael is just the ticket!

Known as ‘spherification’, a term given to the process of turning liquid juice into juice-filled pearls, or spheres, Chef Michael uses the precipitation reaction of Sodium Alginate (or algin as it is more commonly called), and calcium ions to create his Red Pepper Sphere Hors d’oeuvre.

If this sounds futuristic and far out – well, it is! Don’t be put off though – it’s just science! Chef Michael is using his knowledge of molecular gastronomy, and is applying a modern cooking technique in this recipe that is widely recognized in the food world. Molecular gastronomy is the scientific study of food and cooking processes and today’s more adventurous chefs apply molecular gastronomy to bring you a variety of unconventional dishes that combine textures and flavors in extraordinary ways.

Red Pepper Spheres

Chef Michael, Mid Ocean Club

Algin ratio: 250 grams red pepper juice, 2 grams Algin (Sodium Alginate), 6.5 grams Calcic (Calcium Chloride), 1000 grams water.

Mix one third of the Algin with the juice into a puree, blend thoroughly then mix the remaining two thirds, add calcic and water. Let it rest for one hour. Mold into attractive shaped portions and place on toasted Focaccia. Top with fresh Basil.

NOTE: Some of these special ingredients may not be available at Lindo’s.

For more detailed information on molecular gastronomy and spherification techniques visit www.molecularrecipes.com

Gosling’s Wine of the Week

MOET & CHANDON BRUT ROSE IMPERIAL CHAMPAGNE N/V
Moet and Chandon Brut Rose Imperial Champagne N/V is the perfect choice from Gosling’s this week for Chef Michael’s hors d’oeuvre – Red Pepper Spheres.

This champagne is a spontaneous, radiant, romantic expression of the Moet and Chandon style. It’s distinguished by its bright fruitiness, its seductive palate and its elegant maturity.

The retail price is $67.00,  available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on September 17, 2013