Mojito Spheres Recipe (Using Reverse Spherification)

Create mojito spheres using reverse spherification with Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum

Mojito Spheres Recipe (Using Reverse Spherification)

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Category

Molecular Gastronomy

Cuisine

Reverse Spherification

Servings

4

Prep Time

24 hours

Cook Time

20 minutes

Create mojito spheres using reverse spherification with Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum

Author:

Special Ingredients Ltd

Image of Mojito Spheres Recipe (Using Reverse Spherification)

Ingredients

75ml Lime Juice
30 Mint Leaves
40g Sugar
130ml Rum
180ml Soda
1.5g Special Ingredients Calcium Lactate for each 100ml final mix
0.4g Special Ingredients Xanthan Gum for each 100ml of final mix
2.5g Sodium Alginate
500ml bottled Water (with low calcium content such as Volvic)

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Directions

Prepare the Mojito base by adding 75ml lime juice to 30 mint leaves, 40g sugar, 130ml rum and 180ml soda. Thoroughly mash the mint and lime together in the mixture with a wooden spoon and strain.
To each 100ml of the mix, add 1.5g Calcium Lactate. (Note: when first practicing the technique, you may want to add 2.5g of Calcium Lactate. This makes stronger spheres that easier to handle but not as tasty) Stir thoroughly until dissolved. Then add 0.4g Xanthan Gum per 100ml liquid and mix thoroughly with a hand blender until thick.
Leave to rest in the fridge (ideally 24 hours) until all the bubbles have disappeared.
Prepare the Sodium Alginate bath. To prepare the Sodium Alginate bath, mix 2.5g Sodium Alginate into 500ml low calcium bottled water using a hand blender. You do not need to heat the mix. (Note: you can increase the concentration to 3g or 3.5g when first practicing this technique to make the spheres stronger and easier to make, but they will be less pleasant in the mouth).
Slowly tip a 7.5ml measuring spoon worth of the Mojito base into the Sodium Alginate bath and leave to form for a couple of minutes. Remove with the molecular collecting spoon and serve immediately.

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

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