Beetroot Balsamic Spheres Recipe

Inspire with this piece of art to eat, with a wonderful combination of flavours using Special Ingredients Xanthan Gum, Calcium Lactate and Sodium Alginate.

Beetroot Balsamic Spheres Recipe

Rated 4.6 stars by 8 users

Category

Molecular Gastronomy

Cuisine

Molecular Gastronomy Reverse Spherification

Servings

4

Inspire with this piece of art to eat, with a wonderful combination of flavours using Special Ingredients Xanthan Gum, Calcium Lactate and Sodium Alginate.

Author:

Special Ingredients

Image of Beetroot Balsamic Spheres Recipe

Ingredients

Ingredients

150g of Beetroot juice
40g Balsamic vinegar
1g Special Ingredients Xanthan Gum
3.6g Special Ingredients Calcium Lactate
2g Salt
3g Special Ingredients Sodium Alginate
Small piece of Blue Cheese
Rosemary Leaves

Equipment

Precision Scales
Special Ingredients Molecular Collecting Spoon
Special Ingredients Silicone 15 Half Sphere Mould

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Directions

Add the Balsamic Vinegar, Beetroot Juice, Xanthan Gum, Calcium Lactate and Salt into a high measuring cup and blend it all together with a bar mixer.
Put the Silicone Mould for the spheres on a tray (to easily move to the freezer) and fill the mould with the liquid. Let it rest for 30 minutes so that the air bubbles can relax. If necessary, leave for longer.
Move the Spheres to the freezer and freeze completely, overnight if possible.
Take a five-inch piece of Cheese and freeze it into a sandwich bag.
30 minutes before making the Spheres, prepare a Calcium Bath (See Calcium Bath Recipe) and leave for 30 minutes to settle.
Put the Sodium Alignate bath and a bowl of tap water next to each other and remove the frozen Beetroot & Balsamic Spheres from the freezer.
Carefully remove the frozen Spheres one by one from the mould and put them in the Sodium Aliginate bath. Try not to do to many at once: make sure they do not touch each other. Stir gently with the Molecular Collecting Spoon and turn them around so that they get in touch with the sodium bath on all sides. This is the time when the calcium lactate and the Sodium Aligante react and the Spheres retain their shape.
Use the Molecular Collecting Spoon to move the Spheres to the Water Bath so they can rinse. Stir carefully so that they become completely ‘clean’.
Remove the cheese from the freezer. The Cheese is now hard and can be grated.
Put the Spheres on an amuse spoon. Garnish with Blue Cheese & Rosemary Leaves

Filed in: Calcium Lactate, Modern Gastronomy Kit, Modern Gelling Agents Kit, Molecular Gastronomy, Molecular Gastronomy Chef Kit, Reverse Spherification, Sodium Alginate, Special Ingredients Recipes, Spherification, Xanthan Gum

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