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.

Das beliebte herzhafte Getränk aus Tomatensaft und Wodka wird in eine flüssige Kugel verwandelt, die als essbarer Cocktail, Amuse Bouche oder Canapé serviert werden kann.

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.

Eingeordnet unter: Calcium Lactate, Cocktails, Molecular Gastronomy, Reverse Spherification, Sodium Alginate, Spherification, Xanthan Gum

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