Recipe by Simon Gault
Makes approximately 35 spheres
250g buffalo mozzarella
100ml juice from mozzarella bag
Murray River salt
500ml water, for refreshing
Milk for storing
1. In a blender, blend mozzarella and juice together.
2. Bring cream to the boil in a small saucepan and add to the mozzarella mix while blending. Blend for one minute then pass through a fine sieve. Allow mix to rest for 5 hours.
3. In a blender, blend water and Algin for approximately 4 min until thoroughly mixed, then pour into a plastic gastronome to create an Algin bath.
4. Using a 10ml measuring spoon, carefully spoon mozzarella mix into the Algin bath. Allow to "cook" for 2 minutes. Carefully remove with a slotted spoon and rinse through water. Store spheres in milk until ready to use.