Spheres of Yoghurt, Honey, Black Pepper and Poppy Seeds with Crushed Walnut Strawberry

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Recipe by Eddie Shepherd
Serves 4
Ready in 15 to 30 mins

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How To Cook

1. First prepare a sodium alginate solution by blending 5g of sodium alginate (available in cream supplies molecular starter kits) into one litre of cold water in a large mixing bowl. Leave this to settle in the fridge for thirty minutes before using.
2. For the yoghurt mixture: In a bowl mix together the Greek yoghurt, honey, cracked black pepper and poppy seeds and stir well.
3. Now carefully drop teaspoons (ideally use a ‘dropping spoon’) of the yoghurt mix into the sodium alginate solution and leave the small orbs that form for 30 seconds to react. A very fine film will form on the outside of the spoonfuls of yogurt mix, which will hold their shape but most importantly give the effect that they burst into liquid in your mouth when eaten.
4. Remove the spheres from the Alginate bath with a slotted spoon and place in a bowl of fresh cold water to reserve until needed. Remove them from the fresh water with a slotted spoon when you’re ready to use them and serve with crushed walnuts and chopped strawberries for a deliciously modern starter.
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