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Molecular Gastronomy
Molecular Gastronomy Dessert
2
15 minutes
0 minutes
Make delicious Gin & Tonic Spheres Using Reverse Spherification Technique. Within this recipe you will use the reverse Spherification technique to make a delicious unique and impressive dish to serve to customers, friends and family.
Author:Paul Morris
100g Tonic Water
40g Cucumber Juice
35g Caster Sugar
30g Dry Gin
15g Lime Juice
3g Special Ingredients Calcium Lactate
5g Special Ingredients Sodium Alginate
1g Special Ingredients Xanthan Gum
1 Litre Water (Use Low Calcium Like Volvic)
Cream Whipper
Add Water To Blender
Whilst Blending The Water Gradually Add Your Sodium Alginate
Blend For 2-3 Minutes Until Well Dissolved
Leave To Settle In The Fridge For 2 Hours
Combine All The Wet Ingredients In A Blender
Whilst Blending Gradually Add Your Dry Ingredients
Pour The Mixture Into A Mould And Place In Freezer
Heat The Sodium Alginate Bath To 50°C
A Couple At A Time, Add The Frozen Hemispheres To The Alginate Bath
Stir Carefully
Remove & Refresh Your Spheres In Cold Water
Pour Tonic Into A Cream Whipper
Carefully Place Spheres Into The Whipper
Charge With CO2 And Chill For At Least 2 Hours
Vent The Whipper And Carefully Pour Out
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