For the coffee spheres, prepare 100 ml of espresso and add 1 g of sodium alginate. Blend and leave to rest for 12 hours in the fridge to eliminate bubbles, otherwise pass through a sieve several times, otherwise you can degas with a bell vacuum if you are equipped. Take the coffee with a spoon and soak it in a liter of water and 10 g of calcium lactate, always blended together. Wait for the film to form and put the sphere in water (if you don't use it straight away you can also soak it in coffee so it keeps the taste well).

For the milk pearls take 100 ml of whole milk (I added a spoonful of sugar) and 1.5 g of agar agar. Bring to the boil and cook for 3/4 minutes. Remove from the heat, reduce to 40 degrees and use a syringe to drop the mixture into cold seed oil (3 or 4 degrees). Rinse and use.

Cristina Bujan Fb CMD Group