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
Eddie Shepherd
1
30 minutes
0 minutes
Molecular cocktails
Molecular gastronomy
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
Directions
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.