Name: Bloody Mary Sphere Recipe
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Molecular Gastronomy Cocktails
Ingredients: 170ml Tomato Juice; 20ml Vodka; 10g Soy Sauce; 5 Drops Tabasco; 3g Special Ingredients Calcium Lactate; 1g Special Ingredients Xanthan Gum; Pinch of Salt; Small Hemisphere Moulds.

La popolare bevanda salata a base di succo di pomodoro e vodka si trasforma in una sfera liquida al centro che può essere servita come cocktail commestibile, amuse bouche o tartine.

Bloody Mary Sphere Recipe

Rated 5.0 stars by 1 users

Cuisine

Molecular Gastronomy Cocktails

Servings

Prep Time

30 minutes

Cook Time

0 minutes

The popular savoury drink made with tomato juice and vodka is turned into a liquid centered sphere which can be served as an edible cocktail, amuse bouche or a canapé.

Author:

Eddie Shepherd

Ingredients

170ml Tomato Juice
20ml Vodka
10g Soy Sauce
5 Drops Tabasco
3g Special Ingredients Calcium Lactate
1g Special Ingredients Xanthan Gum
Pinch of Salt

Frozen Method

Small Hemisphere Moulds.

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Directions

Combine all the ingredients together in a blender and blitz for a minute to combine them. Strain the liquid through a fine sieve to remove as many air bubbles as possible.
There are two techniques that can now be used to make the spheres - a frozen and a non-frozen.

For the frozen method

Freeze the Bloody Mary liquid in small hemisphere moulds.
Now heat the Sodium Alginate bath (see Sodium Alginate Bath Recipe) to 50°C.
Add the frozen hemispheres into the Alginate Bath a couple at a time, stirring carefully for one minute. Then remove and refresh in cold water.

Non-frozen

Place small spoonful’s of the Bloody Mary mixture into an alginate bath (see Sodium Alginate Bath Recipe). Let the spheres react for approx 30 seconds then remove them with a slotted spoon and refresh in cold water. Garnish the sphere with fresh basil leaves and serve immediately.

Archiviato in: Calcium Lactate, Cocktails, Molecular Gastronomy, Reverse Spherification, Sodium Alginate, Spherification, Xanthan Gum

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