BUBBLE-GUM FONDANT

Technique: SPHERIFICATION
Food additives: CALCIUM LACTATE, COLD SOLUBLE GELATIN, SODIUM ALGINATE

INGREDIENTS

  • 1 cup (235 ml) 3.25% milk
  • 0.5 oz (15 g) sugar
  • 3 pieces bubble gum 
  • 3 drops red food colouring 
  • 2 cup (470 ml) water
  • 1.75 oz (50 g) candy floss
  • 1/5 sachet (1 g) CALCIUM LACTATE
  • 1 1/2 sachet (6 g) COLD SOLUBLE GELATIN
  • 1 sachet (2 g) SODIUM ALGINATE 

DIRECTIONS

In a pan, simmer the milk, sugar and gum for 15 minutes. Remove from the stove and let sit for 1 hour. Strain the mixture through a sieve.
Using a spoon, dissolve the CALCIUM LACTATE and COLD SOLUBLE GELATIN in the bubble gum preparation. Pour in a plastic container to form a layer about ¾ inch (2 cm) thick and place in the freezer for 3 hours or until the preparation is completely congealed.
Using a hand blender, dissolve the SODIUM ALGINATE in the water and let sit for 5 minutes.
Remove the congealed preparation from the plastic container and cut it into cubes. Place the cubes in the alginate bath and let sit for 5 minutes while delicately stirring with a spoon.
Using a slotted spoon, collect the cubes, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel.

SERVING SUGGESTIONS

Heat the fondants for 5 seconds in the microwave oven and serve on top of the candy floss.

 

 

PRODUCTS USED TO CREATE THIS RECIPE 

BUBBLE-GUM FONDANT