Gin and tonic spheres using reverse spherification
Make liquid-centred gin and tonic spheres using reverse spherification.
Ingredients used in this recipe
Gin and tonic spheres using reverse spherification
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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)
Products used in this recipe
Method
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.