BELL PEPPER BUBBLES ON OLIVES

Difficulty

2/5

Prep time

35 min

Total time

1 hour 

INGREDIENTS
DIRECTIONS

Used technique:

SPHERIFICATION

1

red bell pepper

1

yellow bell pepper

1

orange bell pepper

2 cups

(470 ml)

water

10.6 oz

(300 g)

pitted green olives

1

garlic, chopped

1 tbsp

(15 ml)

olive oil

3/5 sachet

(3 x 1 g)

CALCIUM LACTATE

1 sachet

(2 g)

SODIUM ALGINATE

Bell Pepper Spheres

 1. Wash and trim bell peppers.

2. Using a hand blender, mix the red bell pepper until a puree is obtained. Add water if needed. Strain the mixture through a sieve and reserve 1 cup (235 ml) of the red bell pepper coulis.

 

3. Weigh 1 g (1/5 sachet) of CALCIUM LACTATE and dissolve it onto the red bell pepper coulis using a spoon. Pour the mixture into half-spherical molds. Place in the freezer for 1 hour or until the spheres are completely frozen.

 

4. Repeat steps 2 and 3 with the yellow and orange bell peppers.

 

5. Using a hand blender, dissolve the SODIUM ALGINATE into the water and let sit for 5 minutes.

 

6. Remove the frozen bell pepper spheres from the mold and place them in the sodium alginate bath. Let sit for 5 minutes while stirring delicately with a spoon.

 

7. Using a slotted spoon, scoop out the spheres, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel.

Olive Tapenade

8. Mix all ingredients together in a blender until a puree is obtained. 

Serving Suggestion

9. Serve the tapenade in serving spoons and decorate each spoon with a bell pepper sphere. 
 

Products you will need for this recipe

Spherification Mold

Calcium Lactate 2oz - 56g

Sodium Alginate 2oz - 56g

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