Bloody Mary
spherification
Sphere fill
Ingredients
- 40ml. Vodka
- 70g. Tomato juice
- 15 ml. Lemon juice
- 4g. Worcestershire Lea&Perrins sauce
- 2g. Tabasco
- 5g.Tomato Powder Ingredíssimo (ref.608501)
- C.S. Salt
- C.S Black pepper
- 7,5g. Calcium Gluconolactate Ingredíssimo (ref.608715)
Alginate bath
Ingredients
- 1L. Water
- 75g. Sodium Alginate Ingredíssimo (ref.608708)
Process
- Mix the Vodka, lemon juice, Worcestershire Lea&Perrins sauce, Tabasco, Tomato powder, salt and black pepper.
- Stir and add the tomato juice.
- Reserve this preparation in the fridge.
- To make the spherification, mix with a mixer in a bowl, one liter of water with the Sodium Alginate. * The alginate dissolves better with hot water, 60º approx.
- Let the mixture rest for two hours.
- Add to 250ml of Bloody Mary the Calcium Gluconolactate and blend.
- Let rest in the fridge for a couple of hours until the preparation loses air.
- Put the Bloody Mary in spherical molds and freeze.
- Once frozen, place the spheres in the alginate bath and leave them submerged for a couple of minutes.
- Remove them carefully and pass them through water. Then dip them in oil.
- Reserve them in the fridge until serving time.
Assembly and finishing
- Plate with Tomato Flakes Crunch Ingredíssimo (ref.608502) and some garlic and celery flowers.
