Olive spheres
Ingredients
- 5g alginate
- 500ml (2 cups) still water, preferably bottled
- 500g olives
- 2,5g gluco
Instructions
1
Create an alginate bath (the liquid used to create a membrane around the olive spheres) by blending the alginate into the water, making sure all the alginate is incorporated. Pass through a sieve and leave overnight to get rid of the bubbles.
2
Keep the brine aside and juice the olives. Measure out 100ml of the liquid, add the gluco and blend until smooth. Freeze in half-round moulds.
3
Once frozen, add to the alginate bath, making sure they do not touch anything or they will not be smooth, 2 minutes.
4
Spoon out with a perforated spoon and put into hot water to defrost quicker, then into the brine to keep the natural olive flavour.
