- ¾ cup (200mL) water
- ½ tsp (3g) sodium citrate
- ½ tsp (2g) sodium alginate
- ½ tsp (2g) sugar
- ¼ cup (60mL) hot sauce
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water– separate bowl
Place water and sodium citrate in a blender and blend for 20 seconds.
Mix sugar with sodium alginate.
With the blender on low speed, sprinkle sodium alginate/sugar onto the liquid. Mix until the powder is absorbed by the liquid. (or use an immersion blender to mix the alginate/sugar into the water).
Slowly add the hot sauce while continuing to mix.
Let rest 30-45minutes to allow all the air to escape. Strain the hot sauce mixture through a small strainer. Pour into Spherificator.
Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
Press the button on the Spherificator and drop the hot sauce solution into the calcium bath and leave sit for 1 minute. Collect the pearls in a strainer, rinse under running water, drain and serve!Receipe and photo by Cedarlane Culinary