Name: Gin & Tonic Spheres Recipe Using Reverse Spherification Technique
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Molecular Gastronomy Dessert
Ingredients: 100g Tonic Water; 40g Cucumber Juice; 35g Caster Sugar; 30g Dry Gin; 15g Lime Juice; 3g Special Ingredients Calcium Lactate; 5g Special Ingredients Sodium Alginate; 1g Special Ingredients Xanthan Gum; 1 Litre Water (Use Low Calcium Like Volvic); Cream Whipper

Make delicious Gin And Tonic Spheres Using The Reverse Spherification Technique

Gin & Tonic Spheres Recipe Using Reverse Spherification Technique

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Cuisine

Molecular Gastronomy Dessert

Servings

Prep Time

15 minutes

Cook Time

0 minutes

Make delicious Gin & Tonic Spheres Using Reverse Spherification Technique. Within this recipe you will use the reverse Spherification technique to make a delicious unique and impressive dish to serve to customers, friends and family.

Author:

Paul Morris

Image of Gin & Tonic Spheres Recipe Using Reverse Spherification Technique

Ingredients

100g Tonic Water
40g Cucumber Juice
35g Caster Sugar
30g Dry Gin
15g Lime Juice
3g Special Ingredients Calcium Lactate
5g Special Ingredients Sodium Alginate
1g Special Ingredients Xanthan Gum
1 Litre Water (Use Low Calcium Like Volvic)
Cream Whipper

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Directions

Prepare The Sodium Alginate Bath

Add Water To Blender
Whilst Blending The Water Gradually Add Your Sodium Alginate
Blend For 2-3 Minutes Until Well Dissolved
Leave To Settle In The Fridge For 2 Hours

Make Your Spheres

Combine All The Wet Ingredients In A Blender
Whilst Blending Gradually Add Your Dry Ingredients
Pour The Mixture Into A Mould And Place In Freezer
Heat The Sodium Alginate Bath To 50°C
A Couple At A Time, Add The Frozen Hemispheres To The Alginate Bath
Stir Carefully
Remove & Refresh Your Spheres In Cold Water

Carbonating (Optional)

Pour Tonic Into A Cream Whipper
Carefully Place Spheres Into The Whipper
Charge With CO2 And Chill For At Least 2 Hours
Vent The Whipper And Carefully Pour Out

Recipe Video

Filed in: alginato di sodio, Calcium Lactate, Cocktails, lattato di calcio, Molecular Gastronomy, Reverse Spherification, sferificazione, sferificazione inversa, Sodium Alginate, Vegan, Xanthan Gum

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