- 1 1/4 cup (300 ml) clamato juice
- 2 cups (470 ml) water
- 1 cucumber
- pepper to taste
- a dash lemon juice
- 1/2 sachet (1.6 g) CALCIUM LACTATE
- 1 sachet (2 g) SODIUM ALGINATE
Cut ¼ of the cucumber into a brunoise and add it to the Clamato juice.
Using a spoon, dissolve the CALCIUM LACTATE into the Clamato juice preparation.
Pour the mixture into half-spherical molds and place them in the freezer for 1 hour or until the spheres are completely frozen.
Using a hand blender, dissolve the SODIUM ALGINATE into the water and let sit for 5 minutes.
Remove the frozen Clamato spheres from the molds and place them in the sodium alginate bath. Let sit for 5 minutes while stirring delicately with a spoon.
Using a slotted spoon, scoop up the spheres, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel.
Serve the Clamato juice spheres on a slice of cucumber with some freshly-gound pepper and a dash of lemon juice.