- Sodium Alginate Bath
- 1 Litre Water (Use Low Calcium Like Volvic)
- 5g Special Ingredients Sodium Alginate
- Spheres
- 100g Tonic Water
- 40g Cucumber Juice
- 35g Caster Sugar
- 30g Dry Gin
- 15g Lime Juice
- 3g Special Ingredients Calcium Lactate
- 1g Special Ingredients Xanthan Gum
Gin & Tonic Spheres Using Reverse Spherification Technique
Gin & Tonic Spheres Using Reverse Spherification Technique
Special Ingredients Calcium Lactate is a premium quality. Calcium Lactate is an extract of lactic acid. It works well in the production of caviar, pearls, spaghetti, and spheres using spherification techniques. Calcium Lactate can also be put on fresh fruit and cantaloupes to keep them firm and extend shelf life. Suitable for Vegan's and Vegetarian's, Non GMO, Gluten Free.
Special Ingredients Sodium Alginate is an extract of seaweed, used by Molecular Chefs for the spherification process. It forms a gel in the presence of calcium ions. Sodium Alginate is a gelling agent that dilutes when cold with strong agitation. It can be used to create soft or firm gels, ambient, heat-resistant gels and can also be used to produce foams. Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver. Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free, Halal friendly.
Ingredients
Method
Prepare The Sodium Alginate Bath
1) Add 1 Litre Water (Use Low Calcium Like Volvic) 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
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