Steps
1. In a blender, puree the raspberries with water and sugar until smooth.
2. Strain the mixture through a fine sieve to remove seeds.
3. Dissolve sodium alginate in the raspberry juice, blending until fully incorporated.
4. In a separate bowl, dissolve calcium chloride in 200ml of water to create the setting bath.
5. Using a syringe or small spoon, drop the raspberry mixture into the calcium bath to form spheres. Let them sit for 2 minutes.
6. Remove the spheres and rinse them in clean water.
7. Whip the heavy cream with vanilla extract until soft peaks form.
8. Serve the raspberry spheres with a dollop of whipped vanilla cream on top.
cookAIfood