Modernist Cuisine | Tomato Spheres with Basil Oil

For my first shot at spherification, I thought I'd try the summery take on familiar Insalata Caprese with Tomato Water with Basil Oil served in mozzarella cups. I originally wanted to try to make balsamic caviar, but decided that would be too ambitious for a first attempt.
No centrifuge at my house. Luckily found a pointer to McMaster-Carr 100 micron filter bags somewhere in the egullet forums a few weeks ago. The output is not clear as in the centrifuged version, but at least I get to try it.


Tomato water made from my BIL's homegrown tomatoes


Basil Oil

The day before  I used Algin and Calcic from the

Experimental Kit Texturas, 150 Grams (Limited Time Offer- While Supplies Last 15% Off): Grocery & Gourmet Food

for the tomato water and bath, and made the basil oil. I planned to use a 2 1/4 tsp. yeast measuring spoon for the spheres (wanted a bit smaller bite than 1 tablespoon), and molded Ciliegine mozzarella cut in half and softened in hot water on the back of it to hold the spheres for service.

Mise   Tomato water, measuring spoon, small syringe for trial with 18g needle containing basil oil, Calcic bath is out of photo to left, and water rinses to right. Slotted spoon is in my hand as I forgot to put it down to take the photo.
I made 4 miserable looking blobs – none decent enough to even try to inject the basil oil -  then quietly gave up and quickly put everything away in the refrigerator. Time to step back and relax. Company expected soon for the 4th, don’t push it.

On vacation this week, quiet day at home, time to try again.
 
Not very spherical but the basil inclusion is fairly nice and round.


Much better, though the basil oil is wonky. I almost like it better this way, doesn't look so much like an eyeball.
I'll practice a bit more when my husband gets home this evening so he can try one.