- 150g of Beetroot juice
- 40g Balsamic vinegar
- 1g Special Ingredients Xanthan Gum
- 3.6g Special Ingredients Calcium Lactate
- 2g Salt
- 600g Of Water
- 3g Special Ingredients Sodium Alginate
- A Small Piece Of Blue Cheese
- A Few Leaves Of Rosemary
- Special Cooking Equipment
- Precision Scales
- Molecular Collecting Spoon
- Mandolin
- Silicone 15 Half Sphere Mould
Beetroot Balsamic Spheres Using Special Ingredients Calcium Lactate, Sodium Alginate, Xanthan Gum
Beetroot Balsamic Spheres Using Special Ingredients Calcium Lactate, Sodium Alginate, Xanthan Gum
Wow! A piece of art to eat. In addition, a wonderful combination of flavors. Sweet & Sour with some shaved Cheese. We choose Blue Cheese, but goat cheese also combines brilliantly. The deep red color makes it ideal for a Christmas Dinner. Or Easter. Or summer. Actually, this can be done at anytime througout the year. Serve this to amuse and Impress with Friends, Family, or just home. Because it’s possible. The magic of the Spheres comes through two substances, Calcium Lactate and Sodium Alginate. Together they create a thin gel layer around a fluid when they come into contact, either: spherification. The inside of the liquid remains liquid and we add some Xanthan Gum to make the liquid a little firmer. This allows you to enjoy longer and spread the flavors a little more in the mouth.
Ingredients
Method
1) We Start With the Preparation Of Beetroot Juice And Balsamic Vinegar Weigh The Right Amounts Of Beetroot Juice, Balsamic Vinegar, Xanthan
Gum, Salt and Calcium Lactate.
2) Add The Balsamic Vinegar, Beetroot Juice, Xanthan Gum, Calcium Lactate And Salt Into A High Measuring Cup And Blend It All Together With A Bar Mixer.
3) Put The Silicone Mould For The Spheres On A Tray (to easily move to the freezer) And Fill The Mould With The liquid. Let It Rest For Half An Hour So That The Air Bubbles Can Relax. If Necessary, Leave For Longer.
4) Move the Spheres to the freezer and freeze completely. We usually do this for one day in advance so that it can freeze over night.
5) Take a five-inch piece of Cheese and freeze it into a sandwich bag.
6) Half an hour before you want to make the Spheres, prepare the Sodium Alginate bath: Weigh out the amount of powder and water and blend well with a Bar Mixer. Leave it for half an hour to make the bubbles disappear.
7) Alright, now it’s going to start: put the Sodium Alignate bath and a bowl of tap water next to each other, grab your Molecular Collecting Spoon and remove the frozen Beetroot & Balsamic Spheres from the freezer.
8) Carefully remove the frozen Spheres one by one from the mould and put them in the Sodium Aliginate bath. Try not to do to many at once: make sure they do not touch each other. Stir gently with the Molecular Collecting Spoon and turn them around so that they get in touch with the
sodium bath on all sides. This is the time when the calcium lactate and the Sodium Aligante react and the Spheres retain their shape.
9) Use the Molecular Collecting Spoon to move the Spheres to the Water Bath so they can rinse. Stir carefully so that they become completely ‘clean’.
10) Remove the cheese from the freezer. The Cheese is now hard and can be grated. We use a Mandoline to Slice thin pieces of cheese.
11) Put the Spheres on an amuse spoon. Garnish With The Blue Cheese & Rosemary Leaves.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
