This was a diversion from the Mojito bubble experiment, I thought I’d be able to modify this to work with cheese. I made the Warmed triple cream brie bubbles. I wondered how the thin shell would handle a flame to warm it. I sprinkled a little salt and hit it with a flame… the resultant seared and warmed bubble worked!
Should there be a next time on this, I would probably use a different cheese, more likely a goats cheese, and I would aim at a runnier consistency.
Also next time I do this reverse spherification technique, I will use a warm sodium alginate bath, the warm bath should warm up the cheese enough to make these just that little bit yummier. I got this idea of a warm bath from a recipe I’ve found for making chicken soup spheres.
But all in all, it was a unique way to serve cheese and crackers, that was actually yummy.