Custard sphere

Serves 4 – 20 min preparation – 30 min cooling.

• In a pan, heat 15cl of low-fat milk and some vanilla seeds to boiling. 
• In a second pan, beat an egg yolk and 10g of sugar until the mixture gets white.
• Add the milk to the preparation.
• When the mix is homogeneous, add ½ teaspoon of cornstarch and stir the whole on reduced heating.
• Mix constantly until the cream gets a smooth texture.
• Add 2g of calcium salt and store in the fridge.
• Mix the 2g of alginsphere to 40cl of low-calcium water.
• Fill a teaspoon of custard and drop rapidly the content in the alginsphere bath. 
• After 30 seconds, collect the formed sphere using a bored spoon and repeat the process.

Caution: dispose the sodium alginate preparation in the bin, and not in the sink.