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Chèvre Spherification Yield: approx. 425g 250g creamy chèvre (Vermont Butter and Cheese) 25g granulated sugar 150g skim milk Fine sea salt, to taste

1. Combine all ingredients and blend until smooth. 2. Freeze in small demi-sphere molds before processing in a sodium alginate bath (0.8%).

Michael Laiskonis Workbook November 2009