I have fun with my molecular gastronomy kit - today I'm making carrot strands and carrot spheres with 21st century kitchen chemistry, to serve with white asparagus tips and green beans.
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250ml carrot juice
2/3 teaspoon sodium alginate powder
1 1/4 teaspoon food-grade calcium chloride powder
250g fresh green beans
100g white asparagus tips
Method Prep:30min › Cook:10min › Ready in:40min
Set out two bowls of clear water, 1/2L in each. Whisk the calcium chloride into the water in one of the bowls until fully dissolved.
Whisk the carrot juice with the sodium alginate until fully combined, and pour into a small plastic bottle with a spout.
To form carrot strands, carefully pour a continuous stream of the carrot alginate into the bowl of calcium chloride solution. It will form a strand. After 1 minute, remove the strand with a slotted spoon, pass the strand through the clear water, and remove to drain on kitchen paper.
To form the spheres, carefully pour some of the carrot alginate into a spoon, then slowly immerse the spoon in the calcium chloride solution, allowing the carrot alginate to slide off and form a sphere. After 1 minute, remove the sphere with a slotted spoon, pass the sphere through the bowl of clear water and remove to drain on paper towels; repeat with the remaining carrot alginate solution.
Bring a pot of salted water to the boil, and cook the green beans until firm to the bite, about 7 minutes. Cook the asparagus tips until firm to the bite, about 4 minutes.
Place the asparagus tips and green beans on a serving plate. Coil the strands; decorate the plate with the spheres and strands.
You can enjoy making other colours and shapes as you wish using this technique.