Maybe you know that there is another way of making pearls with the advantage that you can make it some hours in advance, you don't need CaCl2 (so no problems with the bad taste), gives you flexibility in forms,... the product is gelatine vegetale from Sosa (a spanish company. You can buy it in belgium by Cnudde Cnudde ). It has nothing to do with gelatine itself. It is a combination of seaweeds and plant extracts. How do you use it. For example you want to make a pearl of crême brulée. Step 1: make a sauce anglaise Step 2: freeze the sauce in a silicone mat with shapes Step 3: Make caramel, add water and gelatine vegetale (50 g per 1000g liquid) Step 4: heat the liquid to 90°C Step 5: place the ice on a needle Step 6: drop the ice in the hot caramel (the more you do this, the thicker the membrane) Step 7: leave the pearl so the ice can melt to give you a liquid filling You have to freeze it because it is the cold that solidify the gel into a membrane. If you want to make a filling, it is sometimes necessairy to add xanthane to thicken , but not in this case. Here some pictures: Link to more pictures and recipes, my website is: Website on MG and design
