Texturas Calcium Lactate Food Grade Spherification

Texturas Calcic (Calcium Chloride) - Albert & Ferran Adria
Calcic is a calcium salt traditionally used in cheese making. Calcic needs to be used in conjunction with Algin to enable the spherification process to work. It is highly water soluble with a considerable calcium content and therefore makes an ideal reactant.Calcic also has a great moisture absorption capacity and is sold as granules.Part of the Texturas range of products. Please see our recipe ideas page for suggestions.
RECIPE -TEA RAVIOLI
Ingredients:
975g Bottled Low Calcium Water
16g Earl Grey Tea
25g Sugar
50g Lemon juice
1.5g Algin
3.25g Calcic
Method:
Mix 400g of water, the tea and 20g of sugar while cold and steep in the refrigerator for 24 hours. Strain. Combine the lemon juice with 5g of sugar and freeze in an ice tray
Blend the Algin with 75g water and dissolve the Calcic in 500g water
Mix the tea infusion with the Algin base and allow to rest. Place in the freezer to chill but do not allow it to freeze
Place in the Calcic bath for 30 seconds. Rinse the ravioli in cold water and serve