2 cups water
1 packet (2 grams) sodium alginate
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½ teaspoon calcium lactate
½ cup Key lime yogurt
1/3 cup whole milk
½-1 cup blackberries and raspberries, sliced
6 prepared sponge cake dessert shells
In a large bowl, combine the water and sodium alginate; whisk until dissolved. Set aside 15 minutes or so until the bubbles in the mixture clear away.
In a medium bowl, stir the yogurt, milk and calcium lactate.
With a round, 1-teaspoon measuring spoon, scoop up some of the yogurt mixture and drop it gently into the sodium alginated water. You can drop several plops at a time but don't let them touch at first. Keep them in the water for 3 minutes, occasionally stirring gently with a spoon. While the yogurt blobs are in the water a "skin" is forming on them so they will hold their round shape. The longer they're in the water, the thicker the skin gets, but don't leave them in too long or they'll be as hard to break as a paint ball.
With a slotted spoon, transfer the pillows to a bowl of warm water a few at a time to rinse them.
Place sliced berries in the dessert shells. Remove yogurt pillows from the warm water with a slotted spoon; drain well and place one or more pillows on top of the berries.
Cook's note: The sodium alginate and calcium lactate came in the Molecule-R Cuisine R-Evolution kit, but you also can find them at specialty stores and online retailers. You will most likely have left over yogurt pillows. Share them with your friends who won't believe yogurt can explode in your mouth.