Leek Pearls

Delicately sweet and savory, leek pearls bring subtle onion flavor to soups, risotto, and elegant entrées.

Ingredients

  • ¾ cup (180mL) leek stock (simmered and strained)
  • ¼ cup (60mL) cold water
  • ½ tsp (2g) sodium alginate
  • 1 tsp (4.5g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Make Leek Stock
    • Simmer chopped leeks in water for 10 minutes. Strain and cool completely.
  2. Mix Base
    • Combine leek stock with water and blend on low.
  3. Add Alginate
    • Sprinkle in alginate while blending. Mix for 1 minute.
  4. Rest
    • Let sit 30 minutes to eliminate air bubbles.
  5. Strain
    • Push through fine mesh into The Spherificator®.
  6. Prepare Bath
    • Dissolve calcium chloride in cold water.
  7. Form Pearls
    • Drip into bath and cure for 1 minute.
  8. Finish
    • Rinse gently and chill.

Expert Tips

Flavor Options
  • Umami: Add a splash of white wine or mushroom broth.
  • Brighter: Mix with a few drops of lemon juice.
Color Tweaks
  • Green hue: Blend with leek tops (blanched).
  • Clearer pearls: Strain broth twice through fine mesh.
Troubleshooting
  • If bland: Add salt or a touch of onion powder.
  • If murky: Let sit longer before straining.
Serving Ideas
  • Soups: Garnish potato-leek or cream soups.
  • Risotto: Add to mushroom or seafood risottos.
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