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Mint spheres


bhsimon
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I want to make mint spheres for use in a hot sauce. (Think lamb with mint caviar.)
 
Can this be done? Is it possible to make heat-stable spheres?
 
What is the most effective way to extract mint flavour from the raw leaves? I don't want the resulting spheres to contain alcohol as it will be served to children. My cursory investigations indicate that glycerol may be an alternative—has anyone done this?
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I haven't done spheres in years but I remember them being pretty heat stable if you're talking about the alginate spheres with the liquid centers. I never tried boiling them or anything but you could put them in a hot liquid and they were fine. If you're talking about the smaller "caviar" type, the gellan version is very heat stable but the agar version can go pretty warm once set. Mint transfers to liquids extremely well. You shouldn't have a problem with that part regardless of the liquid base.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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