I made a puree of maraschino cherries and added 2.5g of calcium lactate gluconate. I then dripped this mixture into a solution of 2.5g of sodium alginate in 500g of water. A gelatinous skin is formed at the interface between the two liquids, forming spheres of cherry puree. This process is known as reverse spherification. I bought the chemicals here: http://www.amazon.com/Experimental-Kit-Artistre-600-grams/dp/B0045KOOXU
hey Ben,
ReplyDeletein case you havn't seen this link:
http://www.wired.com/wiredscience/2012/07/unlock-inner-savant/
maybe get your gizmo out of the closet and do your own creativity trials.
John
are there any problems with the recipe that came up i would really like to know
ReplyDeleteif so what type of backup should i have