Mango and Campari Sphere · Vegetable Gelatin Powder · Texturizers

Put the mango puré in semi sphere silicon moulds and freeze it up. Heat the water, gold powder, syrup and vegetable setting gel until boilling. Remove from the heat and let to cool at 80ºC. Remove the mango and banana spheres and deep it in the heated mixture. Let defrost until the center will be liquid.

[@fernandodimarco1919]

yes its agar agar, this process is actually pretty cool because he does not use the calcium lactate,

[@dbd11101402]

use a sodium alginate bath, they work much better, ive tried this way and you need to be a lot more delicate

[@paulmivie]

thank you for your answer, but I found out that vegetable gelatin a texture is, which is actually called vegetable gelatine, a mix out of maltodextrine, carrageenan, carob gum, dextrose, potassiumchloride and sodic citrate

[@seiteki4672]

Do you mean mango puree or mango pure because that probably affects it.

[@KochenMitShao]

richtig nice :)

[@fernandodimarco1919]

wow , he does not have to use the algin? this is freaking cool then normal spherification process

[@paulmivie]

What type of vegetable gelatin do you mean? Agar Agar?

[@albertogaleoni5308]

What syrup?

[@asianstyle4ever]

can i use normal gelatin??

[@GATO0421]

what prevents the MANGO AND CAMPARI SPHERE from coming apart when they defrost and what makes it seal if you are only using water, mango pure and campari??

[@jeffct87]

The simple syrup.

[@anggie8245]

if i avoid the use of campari, could it affect the defrosting phase? if yes, is there any alternative that doesn't contain alcohol?

[@stratosadam6820]

make flambe in a pan you can keep the aroma and the alcohol will be evaporised Kinda late

[@TheAndreastt1]

@SosaIngredients Where can I buy the mold you're using?

[@nikkiwannabeSONE]

if i dont use alcohol,any differences? lol

[@stratosadam6820]

a bit late but if u dont like alcohol just poor it in a pan and put it on fire so you can make flambe the alcohol will evaporise and you will have the aroma from your drink

[@annawojciechowska4320]

guys what is "Simple syrup"? They mean really simple syrup like the one you can add to the water and have a drink? with taste of some fruits or what? So I should use agar agar as a vegetable gelatine?

[@85davidgg]

simple syrup as you can see in the () it has 3 letters TPT wich means Temp Pour Temp, and that is all parts equal in this case 50% water 50% sugar

[@mlsrik2006]

TPT means -tant pour tant

[@85davidgg]

sorry, my french isnt very good, but yes you are correct, it means tant pour tant, but it's still the same 50% water and 50% sugar

[@tramnguyen8488]

David Garcia excuse me, what is Campari?

[@mlsrik2006]

Trâm Nguyễn campari is a aperitif...basically a alcohol..!!

[@erickgarzon5491]

it doesn´t work! my ice cubes of mango smelts once i let them defrost in the gelatin boilded mix. how could i avoid this?

[@johnlord8337]

Erick Garzón Proper word should be "warm," not total defrost. You want fruit juice and pectin to remain firm, not slushy. Then when put into the sugar-gelatin this makes the final more-firm sugar-jelly shell on the fruit. And do the dipping carefully, and then put delicately onto spoon. It can be done in an easy manner.

[@kristofferyoung088]

@ToothpasteKing agreed

[@camillashowgirl9055]

what is name

[@ToothpasteKing]

you should be getting more views that you do for this stuff

[@frudolf1]

it works, kind of, but the texture of the agar agar isn't very pleasant, it's not melting in your mouth, it's like rubber on the outside of the liquid.......tried with less agar agar, but didn't work either...

[@miki347]

Podrieu fer mes videos o idees sobre interiors de mousses!

[@greyveil5343]

egg yolk

[@seungminsuh7357]

it looks like an egg yolk

[@sTeRnChEnx3x3]

서승민 ok

[@LorenzoRM85]

and?

[@camillashowgirl9055]

se parese yema de huevo

[@jsu04]

amazon.com

[@SosaIngredients]

cocineros.info