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Reverse spherical minimozzarellas

For the mozzarella whey:

  • 4 buffalo mozzarellas 500 g
  1. Open the terrines and take out the mozzarellas to keep the whey inside the terrines and the mozzarellas separate.

For the mozzarella mixture:

  • 220 g buffalo mozzarella
  • 150 g mozzarella whey (preparation above)
  • 70 g liquid cream 35% m.g.
  • 4 g salt
  1. Shred the mozzarella and the mozzarella whey in the blender to obtain a slightly grainy cream.
  2. Boil the cream and add the mix. Shred in the blender for 10 sec.
  3. Add the salt, mix and keep in the fridge.

For the Algin bath:

  • 5 g Algin
  • 1000 g water
  1. Shred Algin with the water in the blender until there are no lumps.
  2. Keep in a container that allows for a height of 6 cm.

For the reverse spherical mozzarellas:

  • 200 g mozzarella mix (preparation above)
  • 1000 g Algin bath (preparation above)
  • hemispherical spoon 15 g capacity
  1. Fill the spoons with the mozzarella mixture and pour into the Algin bath to form spheres.
  2. Leave the spherical mozzarellas to cook in the Algin mixture for 12 min.
  3. When the time is up strain the mozzarellas with a spoon with holes, clean in water and keep covered with mozzarella whey.
  4. Keep in the fridge.
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