Andrew was over yesterday and we got out the sodium alginate and calcium chloride for another round of spherification experiments. Almost everything was a disaster — I tried to spherify this Jamaican scotch bonnet hot sauce but it disintegrated as soon as it hit the bath. Near the end of the session, we gelled some Michigan tap water with the sodium alginate and dropped it in the CaCl2 solution haphazardly. Andrew fished out this beautiful little seahorse that formed serendipitously and it made all the previous (failed) attempts worthwhile. I think it is so cute! The only thing was that it tasted like tap water and the cell walls of brown algae.
This is the maraschino cherry flavored raviolo we made.
Mix together 4 oz. maraschino cherry juice, 2 oz. water, and 2 teaspoons sodium alginate in a bowl.
Drop the liquid into a bath of 32 oz. cool water mixed with a teaspoon or two of calcium chloride. Remove the balls from the bath after they have gelled (10 seconds – 1 minute) and rinse with cool water before serving.
There were some other creatures swimming around in the bath with the seahorse!