Reverse spherical minimozzarellas
For the mozzarella whey:
- 4 buffalo mozzarellas 500 g
- 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
- Shred the mozzarella and the mozzarella whey in the blender to obtain a slightly grainy cream.
- Boil the cream and add the mix. Shred in the blender for 10 sec.
- Add the salt, mix and keep in the fridge.
For the Algin bath:
- Shred Algin with the water in the blender until there are no lumps.
- 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
- Fill the spoons with the mozzarella mixture and pour into the Algin bath to form spheres.
- Leave the spherical mozzarellas to cook in the Algin mixture for 12 min.
- When the time is up strain the mozzarellas with a spoon with holes, clean in water and keep covered with mozzarella whey.
- Keep in the fridge.