- 1 litre mineral water
- 7g calcium chloride powder (available from specialist shops)
- 1 litre Maille Aceto Balsamico di Modena with Bitter Orange Peel or another Maille vinegar of your choice
- 30g sodium alginate (available from specialist shops)
- 5g of sodium citrate (available from specialist shops)
- 1 bowl of fresh water
- 1 syringe or pipette
FERRANDI ParisLa Maison Maille has partnered with FERRANDI Paris, one of France’s leading schools of gastronomy, to provide the definitive techniques that a seasoned food lover should master to make their meals memorable.
In a bowl, mix the mineral water with the calcium chloride powder and whisk to make a calcium bath.
Add the sodium citrate to the calcium bath to help neutralise some of the vinegar’s PH.
Pour the vinegar into a separate bowl with the sodium alginate and mix with a hand blender.
Pour through a funnel into a syringe or pipette.
Gently and slowly drip the vinegar into the calcium bath to create the pearls.
Once formed, scoop out the pearls and place in a bowl of fresh water. The spherification process will take several minutes.
Serve with your favourite salad.