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Pesto spheres



for 4 people

For the algin bath
5 units  Algin  (= 5g)
1 l water (use still mineral water with a calcium content of less than 50 mg/l)
50 g scalded basil

For the pesto spheres
150 grams of water
8 grams of garlic
18 g Parmesan (Parmigiano Reggiano), grated
10 g pine nuts
15 g olive oil (4% acidity)
8 units  GlucoSalt  (= 4.8g)
6 grams of Vegan Gelatine

For the parmesan water
450 grams of water
500 g Parmesan (Parmigiano Reggiano), grated

For serving
Parmesan (Parmigiano Reggiano) in shavings
basil leaves
olive oil


For the Algin bath, stir the Algin into 500 ml of water with a hand blender and dissolve. Once the mixture is even, add the remaining water and stir. Leave for at least 8 hours. Chop the basil and add it to the water, let it steep a little, then strain it with a fine sieve. Reserve 100g basil water and set aside 5g of the paste from the sieve.
For the Parmesan water, bring the water to a boil in a saucepan, then add the cheese and stir with a spatula until the cheese forms an elastic mass. Remove from the stove and let stand for 1 hour. Strain the mixture through a sieve, collecting the Parmesan water and setting aside until ready to use.
For the pesto spheres, place the basil water, basil paste, garlic, parmesan, pine nuts, olive oil and GlucoSalt in a blender and blend until smooth. Pour the mixture into a saucepan and add the gelatine. Heat to 50°C with stirring until dissolved. Fill an airtight container to a height of 1.5 centimeters and let set for 4 hours. Cut into 3 x 3 cm squares and leave in the algin bath for 2 minutes. Remove the spheres, rinse with water and soak in Parmesan water. Before serving, heat in water to 60°C to melt the inside of the sphere.
Place three warm pesto balls on a slightly deep plate. Decorate with parmesan shavings and basil leaves. If there is any pesto left, mix it with oil and use as a sauce.

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