The ice balls are kept in a deep freeze at - 25 °C. Also, to form the balls, the solution of gelatine is
used at room temperature.
All the ice balls are coated with gelatine, but the film is not homogenous. Then, some liquid can
passes through the film of gel, which is fragile.
III.1.4.4. Discussion/ Interpretation:
The technique seems to work, even if the gel doesn’t coat all the surface of the ice balls. Also, a
film of water is created when the ice ball, in contact of the gel, melts.
To improve this technique, the gelatine concentration can be higher, in order to have a more
viscous film, which could stick more easily to the ice surface. Also, some flour can be added on the ice
balls before being dipped in the solution of gelatine. This would increase the contact between the gel and
the ice and thus the gel would set homogenously.
III.1.5. Balls of ice, coated by 2.5 % gelatine.
The material used is the same as in the first experience, but the gelatine solution is now
increased at 2.5%.
One new step is just added to method used above: the step 4 ') consists in rolling the balls of ice
in flour, to form a film on their surface.
Balls of gelatine did not set, and the film was still not homogenous. The use of the gelatine
doesn’t seem to be the right solution. On a visual point of view, the surface is not smooth and non
homogenous; and the flour makes an opaque and irregular coating.
III.1.5.4. Discussion/ Interpretation:
At room temperature, the solution of gelatine doesn’t set in a homogenous way and cooled, it sets
too fast and becomes a breakable gel. Agar agar could be an alternative.
The use of the flour does not improve the results, it gives pearls of insufficient optic.
III.1.6. From a recipe of the restaurant Pierre Gagnaire:
Balls of marzipan (8 mm of diameter) are coated with a solution of “blackcurrant agar”. The
preparation is the same than before, but here, the inside of the ball (marzipan) is solid at room