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MasterChef New Zealand


Mozzarella Spheres

Mozzarella spheres 
Recipe by Simon Gault 
Makes approximately 35 spheres

250g buffalo mozzarella    
100ml juice from mozzarella bag   
90g cream     
Murray River salt  
500ml water      
3.2g Algin      
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.