Technique: SPHERIFICATION
Food additives: CALCIUM LACTATE, SODIUM ALGINATE 

INGREDIENTS

• 1/2 cup (125 ml) radishes
• 3/4 cup (190 ml) cucumbers
• 1 tbs (15 ml) parsley 
• 1 tb s (15 ml) dill
• 1 cup (250 ml) plain yogurt
• salt to taste 
• pepper to taste 
• 1 garlic clove
• 2 tbs (30 ml) lemon juice 
• 2 cups (500 ml) water 
• 1/2 tsp (2.5 ml) CALCIUM LACTATE 
• 1 sachet (2 g) SODIUM ALGINATE 
• shiso leaves to taste 
• pistachios + raspberries to taste 

DIRECTIONS

SALAD

Julienne radishes and cucumbers, chop parsley and dill and combine in a bowl. Set aside. 

YOGURT SPHERES

Finely chop garlic. Combine all ingredients in a bowl, except for water. Warm up 1 tbs (15 ml) of water and combine with calcium lactate. Stir until the calcium lactate is fully diluted, then incorporate it to the yogurt mixture. Pour mixture into small, demi-spherical molds and let sit in the freezer for 1 hour or until the spheres are frozen.
In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium alginate in water. Let sit for 15 minutes, then warm briefly in a microwave oven. 
Unmold frozen yogurt spheres in alginate bath. Let sit for 3 minutes while gently stirring once in a while to prevent the spheres from touching. 
Fill a medium-sized bowl with water. Using a slotted spoon, delicately collect the spheres and briefly rinse them in the water, then remove excess water from each sphere by applying a piece of paper towel on the bottom of the spoon. Reserve. 

ASSEMBLY

Serve salad and spheres on top of shiso leaves. Decorate each plate with raspberries and pistachios.

PRODUCTS USED TO CREATE THIS RECIPE