Bloody Mary spheres
A Bloody Mary made with tomato juice and vodka becomes a liquid-centred sphere. Serve it as an edible cocktail, amuse-bouche or small starter.
Ingredients used in this recipe
Bloody Mary spheres
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A Bloody Mary made with tomato juice and vodka becomes a liquid-centred sphere. Serve it as an edible cocktail, amuse-bouche or small starter.
Ingredients
- 170 ml tomato juice
- 20 ml vodka
- 10 g soy sauce
- 5 drops Tabasco
- 3 g Special Ingredients calcium lactate
- 1 g Special Ingredients xanthan gum
- A pinch of salt
Method with freezing
Products used in this recipe
Method
- Blend all the ingredients for 1 minute. Pass through a fine sieve to remove as many air bubbles as possible.
- You can form the spheres using either of two techniques: with or without freezing.
Method with freezing
- Freeze the Bloody Mary mixture in small hemisphere moulds.
- Heat the sodium alginate bath, prepared following its recipe, to 50°C.
- Place a few frozen hemispheres at a time into the alginate bath and move them gently for 1 minute. Lift them out and rinse in cold water.
Method without freezing
- Pour small spoonfuls of the mixture into the alginate bath. Leave to react for approximately 30 seconds, lift out with a slotted spoon and rinse in cold water. Finish with fresh basil leaves and serve immediately.