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Gin & Tonic Spheres Recipe

Make delicious Gin And Tonic Spheres Using The Reverse Spherification Technique

Gin & Tonic Spheres Recipe Using Reverse Spherification Technique

Paul Morris

Servings

2

Prep Time

15 minutes

Cook Time

0 minutes

Cuisine

Molecular Gastronomy Dessert

Category

Molecular Gastronomy

Make delicious Gin & Tonic Spheres Using Reverse Spherification Technique. Within this recipe you will use the reverse Spherification technique to make a delicious unique and impressive dish to serve to customers, friends and family. 

Reverse Spherification Gin And Tonic Spheres Recipe

Ingredients

  • 100g Tonic Water
  • 40g Cucumber Juice
  • 35g Caster Sugar
  • 30g Dry Gin
  • 15g Lime Juice
  • 3g Special Ingredients Calcium Lactate
  • 5g Special Ingredients Sodium Alginate
  • 1g Special Ingredients Xanthan Gum
  • 1 Litre Water (Use Low Calcium Like Volvic)
  • Cream Whipper

Directions

    Prepare The Sodium Alginate Bath

    1. Add Water To Blender

    2. Whilst Blending The Water Gradually Add Your Sodium Alginate

    3. Blend For 2-3 Minutes Until Well Dissolved

    4. Leave To Settle In The Fridge For 2 Hours

    Make Your Spheres

    1. Combine All The Wet Ingredients In A Blender

    2. Whilst Blending Gradually Add Your Dry Ingredients

    3. Pour The Mixture Into A Mould And Place In Freezer

    4. Heat The Sodium Alginate Bath To 50°C

    5. A Couple At A Time, Add The Frozen Hemispheres To The Alginate Bath

    6. Stir Carefully

    7. Remove & Refresh Your Spheres In Cold Water

    Carbonating (Optional)

    1. Pour Tonic Into A Cream Whipper

    2. Carefully Place Spheres Into The Whipper

    3. Charge With CO2 And Chill For At Least 2 Hours

    4. Vent The Whipper And Carefully Pour Out
    Filed in: Calcium Lactate, Cocktails, Modern Gastronomy Kit, Modern Gelling Agents Kit, Molecular Gastronomy, Molecular Gastronomy Chef Kit, Reverse Spherification, Sodium Alginate, Vegan, Xanthan Gum
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