The reason, well my reasoning for Aki, behind buying the plastic sphere molds was not my sudden need to make chocolate truffles. I have been working on goat cheese dumplings, basically a modified version of our ricotta gnocchi. After a recent conversation with Paul, who is making his own perfectly round gnudi, I was inspired by the aesthetic to create spheres of my own. My difficulty was being able to get the delicate orbs to hold their shape. After a number of failures and irregularly shaped dumplings I talked my way into buying the mold and the result was perfectly round goat cheese dumplings. The dumplings are a blend of goat cheese and ricotta enriched with a bit of egg yolk (thanks to Asbel who voiced the decadent qualities of including egg yolks in gnocchi and the like) and bound with Activa y-g.
When the dumplings are set, we poached them to heat them through. It was exciting to see the cheese on 
the extrerior of the dumpling seal and create a delicate skin with the soft tender middle remaining intact. On the palate they were tender, delicious morsels. These were the results I was working towards.
