Smoked Mozzarella with Cabernet Threads

2 02 2011


1/3 cup Cabernet Sauvignon

2 packs (4 grams) Sodium Alginate

1/2 pack (1 gram) Calcium Lactate



  1. In a medium saucepan combine 1 ΒΌ cup water and 4 grams of Sodium Alginate. Use the hand blender and mix thoroughly.
  2. Bring to a boil, and then set aside for 10 minutes.
  3. Measure out 1/3 cup of the sodium alginate syrup and stir 1/3 cup Cabernet. Mix well.
  4. In a separate bowl combine 2 cups water and 1 gram of Calcium Lactate. Mix well. (Referred to as calcium bath)
  5. With a pipette, suck up the Cabernet mix and squeeze into calcium bath. (During this experiment my mix became much more viscous than the previous time, resulting in more oblong drips than ovals. So, new objective: Cabernet threads! With quick squeezes make threads the length of the pipette instead of beads. They maintain their form and give a different look to the dish.
  6. Once the threads sink to the bottom, stir and scoop out with a strainer.
  7. Serve a small bundle of threads on top of a thick slice of smoke mozzarella and garnish with basil.


Conclusion: Wine is excellent in any shape or form!