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Watermelon Spherification (Sferificacion de Sandia)

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Star chef and molecular gastronomist Jose Andres creates a liquid sphere for one of his signature dishes. In this recipe he uses watermelon juice.

  1. Watermelon Juice
  2. Algin Bath
  3. Spanish extra-virgin olive oil
  4. Maldon salt
  1. Fill semispherical spoon (5 ml capacity) with the watermelon juice. Drop the juice into the algin bath, forming spheres; don't overcrowd. It is very important that the spheres do not touch or they will stick together. Steep the spheres in the algin bath for 2 1/2 minutes. Remove the spheres from the algin bath with a slotted spoon and drop them in cold water to rinse off. Drain the spheres taking care not to break them. Serve on Asian soup spoons with a little olive oil and salt.