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White Russian Spheres Recipe - Special Ingredients

White Russian Spheres Recipe

Based on the flavours of a White Russian. This edible cocktail flavoured with coffee liqueur & vodka, pops, in the mouth, delivering an intense burst of flavour.

Archiviato in: Calcium Lactate, Cocktails, Molecular Gastronomy, Reverse Spherification, Special Ingredients Recipes, Spherification, Xanthan Gum

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White Russian Spheres Recipe

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Categorie

Molecular Gastronomy

Cuisine

Molecular Gastronomy Cocktails

Autore:

Eddie Shepherd

Servizio

1

Tempo di preparazione

30 minuti

Tempo di cottura

0 minuti

Based on the flavours of a White Russian. This edible cocktail flavoured with coffee liqueur & vodka, pops, in the mouth, delivering an intense burst of flavour.

Ingredienti

140ml Whole Milk
45g Caster Sugar
15ml Kaloua
15ml Vodka
3g Special Ingredients Calcium Lactate
1g Cocoa Powder
1g Special Ingredients Xanthan Gum
Small amount of Grated Chocolate (optional)

Frozen method

Small Hemisphere Moulds

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Indicazioni

Combine all the ingredients together in a blender and blitz for a minute to combine them. Strain the liquid through a fine sieve to remove as many air bubbles as possible.
There are two techniques that can now be used to make the spheres - a frozen and a non-frozen.

Frozen method

Freeze the white russian liquid in small hemisphere moulds.
Now heat the Sodium Alginate Bath (see Sodium Alginate Bath Recipe) to 50°C.
Add the frozen hemispheres into the Alginate Bath a couple at a time, stirring carefully for one minute. Then remove and refresh in cold water.

Non-frozen

Place small spoonful’s of the White Russian mixture into an Alginate Bath (see Sodium Alginate Bath Recipe). Let the spheres react for approx 30 seconds then remove them with a slotted spoon and refresh in cold water.