Gin and tonic spheres using reverse spherification
Make liquid-centred gin and tonic spheres using reverse spherification.
Gin and tonic spheres using reverse spherification
Special Ingredients
2
15 minutes
0 minutes
Molecular gastronomy desserts
Molecular gastronomy
Make delicious gin and tonic spheres using reverse spherification. This technique creates an unusual, impressive dish to serve to customers, friends and family.
Ingredients
- 100 g tonic water
- 40 g cucumber juice
- 35 g sugar
- 30 g dry gin
- 15 g lime juice
- 3 g Special Ingredients calcium lactate
- 5 g Special Ingredients sodium alginate
- 1 g Special Ingredients xanthan gum
- 1 litre low-calcium water
- Siphon (optional)
Directions
Sodium alginate bath
Pour the water into a blender.
With the blender running, gradually add the sodium alginate.
Blend for 2–3 minutes until smooth.
Leave to rest in the refrigerator for 2 hours.
Prepare the spheres
Put all the liquid ingredients into a blender.
With the blender running, add all the dry ingredients.
Pour the liquid into a hemisphere mould and place in the freezer until frozen.
Heat the alginate bath to 50°C.
Place two spheres at a time into the alginate bath, keeping them well apart.
Turn them carefully.
After approximately 1 minute, remove the spheres and rinse them gently.
Optional carbonation
Pour tonic water into a siphon suitable for carbonation with CO₂.
Gently add the spheres to the siphon.
Charge the siphon with CO₂ cartridges and refrigerate for at least 2 hours.
Release the pressure completely, following the manufacturer's instructions. Open the siphon only when it is fully depressurised, then carefully remove the spheres.