Add plankton to a composition of calcium lactate gluconate to prepare an inverse spherification, as this will remain stable throughout the service. If purée is not used as a base, it is advisable to give the hydrated plankton more texture with a little xanthan gum to ensure a successful spherification.


PREPARATION TIME: 15 min + 12 h for resting

INGREDIENTS: 106g mineral water, 14g plankton, 2.4g salt, 3 g de gluco, 0.4g xanthan gum, for the bath: 500g water, 2.5g alginate

In a blender, mix all the ingredients for the sphere until well dissolved, cover and leave to rest for 12 hours. For the bath, with the help of a blender, mix the water with the alginate, cover and allow to rest for 12 hours. Take spoonfuls of the sphere mixture and drop them into the alginate bath, move with a perforated spoon and leave for a few minutes depending on the size of the sphere. Submerge in a mineral water bath and wash.

NOTES: The water can be substituted by other ingredients such as stocks, creams, etc. But in this case, the proportions of the other ingredients should also be changed.