White Russian spheres
The White Russian becomes an edible cocktail: coffee liqueur and vodka spheres that burst in the mouth to release their liquid filling.
Ingredients used in this recipe
White Russian spheres
Eddie Shepherd
1
30 minutes
0 minutes
Molecular Cocktails
Molecular Gastronomy
The White Russian becomes an edible cocktail: coffee liqueur and vodka spheres that burst in the mouth to release their liquid filling.
Ingredients
- 140ml whole milk
- 45g caster sugar
- 15ml Kahlúa coffee liqueur
- 15ml vodka
- 3g Special Ingredients calcium lactate
- 1g cocoa powder
- 1g Special Ingredients xanthan gum
- A little grated chocolate, optional
Freezing method
Directions
Blend all the ingredients for 1 minute. Pass the liquid through a fine sieve to remove as many air bubbles as possible.
You can form the spheres using two techniques: with or without freezing.
Freezing method
Freeze the White Russian mixture in the small hemisphere moulds.
Heat the sodium alginate bath, prepared according to the corresponding recipe, to 50°C.
Immerse a few frozen hemispheres at a time in the alginate bath and move them gently for 1 minute. Remove and rinse in cold water.
Method without freezing
Pour small spoonfuls of the mixture into the sodium alginate bath. Leave to react for approximately 30 seconds, then remove with a slotted spoon and rinse in cold water.