ELABORATION OF A PEARL BY A CHEF:
On one hand, we mix hand sodium alginate with the juice used to make the spheres and on the other hand we create a mixed solution of water and calcium chloride. Both solutions should be mixed very well, using an electric mixer, preferably, and let them dissolve for several hours.
Then, we fill a spoon with the juice + alginate mixture and we will carefully mix it into the water + calcium chloride solution. Immediately the outer layer of our juice will solidify when contacting the calcium chloride solution. We wait a few seconds and with the same spoon or with a small skimmer we will be able to remove the sphere that is ready to be presented and eaten.
As an alternative to the spoon, many chefs use large nozzle syringes that are filled with the solution of the juice and with it blend it up with the calcium solution. The result is small spheres similar to caviar.
READY TO OPEN & SERVE WITH DESFERAS!