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Bloody Mary Sphere Recipe

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.

Bloody Mary Sphere Recipe

Eddie Shepherd

Servings

1

Prep Time

30 minutes

Cook Time

0 minutes

Cuisine

Molecular Gastronomy Cocktails

Category

Molecular Gastronomy

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.

Bloody Mary Sphere Recipe Made Using Special Ingredients Calcium Lactate and Xanthan Gum

Ingredients

  • 170ml Tomato Juice
  • 20ml Vodka
  • 10g Soy Sauce
  • 5 Drops Tabasco
  • 3g Special Ingredients Calcium Lactate
  • 1g Special Ingredients Xanthan Gum
  • Pinch of Salt

Frozen Method

  • Small Hemisphere Moulds.

Directions

  1. 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.

  2. There are two techniques that can now be used to make the spheres - a frozen and a non-frozen.

For the frozen method

  1. Freeze the Bloody Mary liquid in small hemisphere moulds.

  2. Now heat the Sodium Alginate bath (see Sodium Alginate Bath Recipe) to 50°C.

  3. 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

  1. 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.
Filed in: Calcium Lactate, Cocktails, Modern Gastronomy Kit, Modern Gelling Agents Kit, Molecular Gastronomy, Molecular Gastronomy Chef Kit, Reverse Spherification, Sodium Alginate, Spherification, Xanthan Gum
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