Mango and Mango & passion Bubbles

Restaurateur
sosa - Mango and Mango & passion Bubbles
Mango Bubbles

Ingrédients

400 g Mango purée 2,5 g SOSA Sodium Alginate 0,5 Water & Sodium Chloride Solution*

Use the sugar and water to make a syrup.
Mix all the ingredients together while still cold, using an immersion blender.
Leave to rest in the refrigerator for 2 hours before use.

* Water & Sodium Chloride Solution - Traditional Method

Ingrédients

500 g Water 4 g Chloride

Mix the ingredients while still cold to dilute the sodium chloride.
Wait at least 3 hours before use, or ideally, prepare the previous day.

Note: This solution is used for a traditional method of spherification known as direct spherification.
The spheres will only remain liquid for a few minutes, so they must be prepared at the last minute and not in advance.

Find out how to use the KIT pH SOSA and the spherification method here.

Mango & Passion Fruit Bubbles

Ingrédients

300 g Mango purée 200 g Passion fruit purée 10 g SOSA Gluconolactate 0,5 Water & Alginate Solution**

Mix the fruit purée and gluconolactate together while still cold.
Leave to rest in the refrigerator, preferably overnight, before use.

Using a spoon or a syringe, drip the fruit purée into the water and alginate solution and leave to react for approx. 3 minutes. Using a skimmer or colander, gently remove the spheres that have formed and serve immediately.
The spheres will only remain liquid for a few minutes.

** Water & Sodium Alginate Solution - Reverse Method

Ingrédients

500 g Water 2,5 g SOSA Sodium Alginate

Mix the ingredients while still cold to dilute the alginate.
Wait at least 3 hours before use, or ideally, prepare the previous day.

Note: This solution is used for the reverse spherification method.
The spheres will remain liquid, are easy to prepare in advance, and can be cooked in the oven.

Find out how to use the KIT pH SOSA and the spherification method here.