250g parmesan 30g mascarpone 2.5g calcium lactate

Alginate bath:

1 liter of water and 5g of alginate

Mix the alginate with the water in the blender. Please note: the alginate broth must be clear, so let the bath stand until everything has settled and no more air bubbles are visible.

Heat cheese and mascarpone briefly, add 2.5g calcium lactate, stir well. The consistency of the spheres afterwards is exactly the one you have now in the pot. The membrane, which you achieve by the alginate bath, encloses the mass, but does not change the consistency of the mass.

Now you can pour the cheese mixture into a hemisphere mold and freeze it for 1-2 hours.

Then put the spheres into the alginate bath and let it sit for about 2 minutes. Please test first with a sphere.

Note: the spheres must not touch each other when they are in the alginate.

Remove from the bath with a sieve or a sieve spoon (is better) and place in a bowl of cold water to rinse the alginate. Let thaw in the water and serve.