BUBBLE-GUM FONDANT

Difficulty

4/5

Prep time

30 min

Total time

2 hour 45 min

INGREDIENTS
DIRECTIONS

Used techniques:

SPHERIFICATION 

1 cup

(235 ml)

3.25% milk

0.5 oz

(15 g)

sugar

3 pieces

bubble gum

3 drops

red food colouring

2 cups

(470 ml)

water

1.75 oz

(50 g)

candy floss

1/5 sachet

(1 g)

CALCIUM LACTATE

1 1/2 sachet

(6 g)

COLD SOLUBLE GELATIN

1 sachet

(2 g)

SODIUM ALGINATE

1. In a pan, simmer the milk, sugar and gum for 15 minutes. Remove from the stove and let sit for 1 hour. Strain the mixture through a sieve.

 

2. Using a spoon, dissolve the CALCIUM LACTATE and COLD SOLUBLE GELATINE in the bubble gum preparation. Pour in a plastic container to form a layer about ¾ inch (2 cm) thick and place in the freezer for 3 hours or until the preparation is completely congealed.

 

3. Using a hand blender, dissolve the SODIUM ALGINATE in the water and let sit for 5 minutes.

 

4. Remove the congealed preparation from the plastic container and cut it into cubes. Place the cubes in the alginate bath and let sit for 5 minutes while delicately stirring with a spoon.

 

5. Using a slotted spoon, collect the cubes, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel.

Serving Suggestion

6. Heat the fondants for 5 seconds in the microwave oven and serve on top of the candy floss.

Products you will need for this recipe

Molecular Gastronomy Kit + Recipe Book Cuisine

R-Evolution

Chef’s Pro Pack - 10 Food Additives for Molecular Gastronomy

Kitchen Utensils Set for Food Styling

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