Reverse Spherification - Ricotta Spheres

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Joined Oct 10, 2020
Greeting! I want to make ricotta spheres using reverse spherification.

1. What is the ratio of calcium lactacte added to the ricotta before filling the silicone molds then freezing?
2. Also, what is the ration of sodium alginate to distilled water (is it 0.5 gm per 100 mls?)?
3. How long should the spheres be frozen before placed in the alginate bath?
4. I've read where the bath should be warm, is this true, or is room temp water fine?
5. How long should the spheres be left in the alginate bath before service?
6. After the alginate bath, do the spheres need placed in a clear water bath?

Thank you you very much in advance!
 
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