Encapsulated Cherry Nectar Sphere

Preparation info
  • Yield:

    380 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Black cherry purée 300 g 10.58 oz 78.95%
  • Sugar


  1. Combine the cherry purée and sugar in a bowl. Add the bloomed gelatin and place the bowl over a hot water bath.
  2. Stir until the gelatin and sugar have dissolved.
  3. Pour into a silicone hemisphere mold mat with a base diameter of 2.5 cm/