Beetroot and balsamic vinegar spheres
Make beetroot and balsamic vinegar spheres with Special Ingredients xanthan gum, calcium lactate and sodium alginate.
Ingredients used in this recipe
Beetroot and balsamic vinegar spheres
Special Ingredients
4
Reverse Spherification
Molecular Gastronomy
Make beetroot and balsamic vinegar spheres with Special Ingredients xanthan gum, calcium lactate and sodium alginate.
Ingredients
Ingredients
- 150g of Beetroot juice
- 40g Balsamic vinegar
- 1g Special Ingredients Xanthan Gum
- 3.6g Special Ingredients Calcium Lactate
- 2g Salt
- 3g Special Ingredients Sodium Alginate
- Small piece of Blue Cheese
- Rosemary Leaves
Equipment
- Precision Scales
- Special Ingredients Molecular Collecting Spoon
- Special Ingredients Silicone 15 Half Sphere Mould
Directions
Combine the balsamic vinegar, beetroot juice, xanthan gum, calcium lactate and salt in a tall graduated container. Blend with a hand blender.
Place the mould on a tray so it can be moved easily, and fill the cavities. Leave to rest for 30 minutes, or longer if necessary, to allow the air bubbles to disperse.
Transfer to the freezer and freeze completely, preferably overnight.
Put a piece of cheese approximately 5 inches (13 cm) long in a food bag and freeze.
Prepare the sodium alginate bath following the relevant recipe and leave to rest for 30 minutes.
Place the alginate bath beside a bowl of clean water. Remove the frozen half-spheres from the freezer.
Gently unmould the half-spheres and immerse them in the alginate bath a few at a time, keeping them apart. Gently move and turn them with the molecular spoon so the bath reaches their entire surface. The reaction between calcium lactate and alginate forms the outer membrane.
Lift out the spheres with the molecular spoon and transfer to the clean water. Move them gently to rinse.
Remove the cheese from the freezer: it will be firm enough to grate.
Arrange the spheres on tasting spoons and finish with blue cheese and rosemary leaves.