Saffron Pearls
Fragrant golden pearls perfect for elevating salmon, rice dishes, or chicken! This technique works with any water-based flavor infusion.
Ingredients
- ¾ cup (200mL) hot water
- 10 stems saffron
- ½ tsp (2g) sodium alginate
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water (for bath)
Instructions
- Infuse Saffron
- Steep saffron in 200mL hot water for 10 minutes until dark yellow.
- Prepare Mixture
- Strain into blender, removing stems. With blades on low speed, sprinkle in sodium alginate.
- Rest & Strain
- Let sit 30-45 minutes to de-bubble. Strain through fine sieve into The Spherificator®.
- Spherify
- Dissolve calcium chloride in 500mL water. Drip solution into bath from 6″ height. Cure for 1 minute, then rinse and serve.
Expert Tips
Saffron Quality
- Use premium saffron threads – cheaper powders may clump.
- For intense color: Crush threads before steeping.
- Larger pearls: Use wide nozzle and drip slowly.
- More delicate: Reduce bath time to 40 seconds.
- If pale: Steep saffron longer (up to 20 mins).
- If clumpy: Strain through cheesecloth.
- Luxury: On scallops or risotto.
- Festive: In champagne for golden bubbles.
