Balsamic Vinegar Jelly
Create elegant balsamic and port jelly squares using Special Ingredients Agar Agar for a sophisticated twist on your favourite dishes.
The popular savoury drink made with tomato juice and vodka is turned into a liquid centered sphere which can be served as an edible cocktail, amuse bouche or a canapé.
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Molecular Gastronomy
Molecular Gastronomy Cocktails
1
30 minutes
0 minutes
The popular savoury drink made with tomato juice and vodka is turned into a liquid centered sphere which can be served as an edible cocktail, amuse bouche or a canapé.
Eddie Shepherd
170ml Tomato Juice
20ml Vodka
10g Soy Sauce
5 Drops Tabasco
3g Special Ingredients Calcium Lactate
1g Special Ingredients Xanthan Gum
Pinch of Salt
Small Hemisphere Moulds.
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.
Freeze the Bloody Mary 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.
Place small spoonful’s of the Bloody Mary 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. Garnish the sphere with fresh basil leaves and serve immediately.
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